Roasted Vegetable Medley

You don’t have to be a vegetarian to enjoy this herbed vegetable combo!

Roasted Vegetable Medley

BettyCrockerRecipe by BettyCrocker

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25 minutes

55 minutes

6 servings

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Nutrition Info

  • 1 Serving
  • 150
  • 8g
    (Saturated Fat 5g)
  • 20mg
  • 75mg
  • 22g
    (Dietary Fiber 5g)
  • 3g
  • Percent Daily Value*
  • 100%
  • 30%
  • 6%
  • 6%
  • Exchanges
  • 1
  • 1
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Special Touch

    For a party presentation, arrange veggies in the shape of a 6-pointed star, and fill the space between points with fresh herbs, slightly steamed fresh spinach or cooked green peas.

  • Success

    Use an ice-cream scoop for simple scooping of seeds from the squash.

Ingredients

  • 1/4  cup butter or margarine
  • 1  tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves
  • 1  garlic clove, finely chopped
  • 1/2  pound Brussels sprouts, cut in half
  • 1/2  pound parsnip, peeled and cut into 2-inch pieces
  • 1/4  pound baby-cut carrot
  • 1  small butternut squash, peeled, seeded and cut into 1-inch pieces

Directions

  1. 1Heat oven to 375ºF.
  2. 2Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic. Place remaining ingredients in ungreased rectangular pan, 13x9x2 inches. Pour butter mixture over vegetables; stir to coat.
  3. 3Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.

Categories: Course, Side Dishes, Vegetables, Healthy, Ingredient, Vegetables, Carrots, Mixed Vegetables

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