Ingredients
1/2
cup butter or margarine
2
tablespoons chopped fresh sage leaves or 2 tablespoons dried sage leaves
2
garlic cloves, finely chopped
1
pound Brussels sprouts, cut in half
1
pound parsnip, peeled and cut into 2-inch pieces
1/2
pound baby-cut carrot, if desired
1
medium butternut squash, peeled, seeded and cut into 1-inch pieces (2 pounds)
Preparation
Heat oven to 375°F. Melt butter in 1-quart saucepan over medium heat. Stir in sage and garlic; remove from heat.
Place remaining ingredients in ungreased large roasting pan. Pour butter mixture over vegetables; stir to coat.
Cover and bake 25 to 35 minutes, stirring occasionally, until vegetables are crisp-tender.
