Roasted Vegetables with Sage Recipe
When I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, parsnips, carrots and butternut squash. It pleases everyone around the table.—Betty Fulks, Onia, Arkansas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1 garlic clove minced
- 3 tablespoons butter
- 5 cups cubed peeled butternut squash
- 1/2 pound fingerling potatoes (about 2 cups)
- 1 cup fresh brussels sprouts halved
- 1 cup fresh baby carrots
- 1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves
- Carbohydrate 1.11436760416804 g
- Cholesterol 11.4386718799054 mg
- Fat 4.35031630393391 g
- Fiber 0.42697916106383 g
- Protein 0.441328906269393 g
- Saturated Fat 2.74013270950533 g
- Serving Size 1 1 serving (45g)
- Sodium 33.4605833464752 mg
- Sugar 0.687388443104205 g
- Trans Fat 0.309479427212882 g
- Calories 43 calories
Directions Preheat oven to 425degrees. Place vegetables in a large bowl. In a microwave, melt butter; stir in remaining ingredients. Add to vegetables and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast 35-45 minutes or until tender, stirring occasionally. Yield: 8 servings. Originally published as Roasted Vegetable Medley in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p138 Nutritional Facts 3/4 cup equals 122 calories, 5 g fat (3 g saturated fat), 11 mg cholesterol, 206 mg sodium, 20 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat. Print Add to Recipe Box Email a Friend
