Roasted Autumn Vegetables

By scottnjennie

Ingredients

• 3 Tbsp olive oil or butter
• 1 Tbsp fresh or 1 tsp dried sage
• 1 clove garlic, crushed
• 1/2 lb. brussels sprouts
• 1/2 lb parsnips, cut into 2" pieces
• 1/2 lb baby carrots
• 1 small butternut squash, peeled, seeded and cut into 1" pieces

Details

Servings 4

Preparation

Step 1

Heat oven to 375 degrees.

Melt butter in a small saucepan with sage and garlic.

Place vegetables in a 9x13" baking pan. Pour butter mixture over vegetables and stir to coat. Cover and bake for 25-30 minutes, stirring occasionally, until vegetables are crisp-tender.