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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.
From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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