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Roasted Vegetables

Roasted VegetablesThe perfect vegetable recipe to compliment your favorite meat main dish.

1/4 cup butter
1 teaspoon dried sage leaves
2 cloves garlic, finely chopped
2 cups Brussels sprouts, cut in half
1/2 pound parsnips, peeled, quartered, then cut into 2-inch pieces
1/2 small butternut squash, peeled, seeded and cut into 1-inch pieces
2 cups baby carrots

1. Heat oven to 375 degrees F. Melt the butter in a 1-quart saucepan; stir in sage and garlic.

2. Place the remaining ingredients in an ungreased 13×9-inch baking dish; pour the butter mixture over the vegetables and stir to coat.

3. Cover with foil; bake 45 minutes. Remove the foil and bake about 15 minutes longer or until the vegetables are tender. Makes 6 servings.

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