Roasted Autumn Vegetables |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
Betty Crocker Ingredients:
1/4 cup butter or 1/4 cup margarine |
1 tablespoon chopped fresh sage leaf (or 1 t. dried) |
2 garlic cloves, finely chopped |
1/2 lb brussels sprout, cut in half (2 cups) |
1/2 lb parsnip, peeled, cut lengthwise into quarters, then cut into 2-inch pieces (2 cups) |
1/2 small butternut squash, peeled, seeded and cut into 1-inch pieces (about 1 lb.) |
1 (8 ounce) bag ready-to-eat- baby carrots (2 cups) |
Directions:
1. Heat oven to 375°; in 1 quart saucepan, melt butter.
2. Stir in sage and garlic.
3. In ungreased 13 x 9 inch pan, place remaining ingredients.
4. Pour butter mixture over vegetables; stir to coat.
5. Cover with foil; bake 45 minutes.
6. Remove foil; bake about 15 minutes longer or until vegetables are tender.
|
|