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Cook'n with Betty Crocker 
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Roasted Autumn Vegetables |
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Serves: 4 Print this RecipeWhen the crisp, cool evenings of autumn arrive, delight your family with the sweetness of this dish. The slow-roasting of the vegetables helps develop their rich flavor. It makes a perfect partner for roasted chicken. 1/4 cup margarine or butter 1 tablespoon fresh or 1 teaspoon dried sage leaves 1 clove garlic, crushed 1/2 pound brussels sprouts, cut into halves 1/2 pound parsnips, peeled and cut into 2-inch pieces 1/4 pound baby carrots, peeled 1 small butternut squash, peeled, seeded and cut into 1-inch pieces 1. Heat oven to 375°. 2. Melt margarine in small saucepan; stir in sage and garlic. Place vegetables in rectangular pan, 13 x 9 x 2 inches. Pour margarine mixture over vegetables; stir to coat. 3. Cover; bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender. 1 SERVING: Calories 170 (Calories from Fat 110); Fat 12g (Saturated 2g); Cholesterol 0mg; Sodium 210mg; Carbohydrates 17g (Dietary Fiber 6g); Protein 5g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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