Roasted Autumn Vegetables


Serves: 4
Total Calories: 235

Ingredients

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 parsnip, peeled and cut into 2-inch pieces
1/4 pound baby carrot, peeled
1 small butternut squash, peeled, seeded and cut into 1-inch pieces

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 235
Calories from Fat: 40

This Roasted Autumn Vegetables recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.


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WAIYEE KENNEDY




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