Prep Time: 15 minutes
Total Time: 50 minutes
1/2 cup butter or margarine
2 tablespoons chopped fresh sage leaves or 2 tablespoons dried sage leaves
2 garlic cloves, finely chopped
1 pound Brussels sprouts, cut in half
1 pound parsnip, peeled and cut into 2-inch pieces
1/2 pound baby-cut carrot, if desired
1 medium butternut squash, peeled, seeded and cut into 1-inch pieces (2 pounds)
1 Heat oven to 375ºF. Melt butter in 1-quart saucepan over medium heat. Stir in sage and garlic; remove from heat.
2 Place remaining ingredients in ungreased large roasting pan. Pour butter mixture over vegetables; stir to coat.
3 Cover and bake 25 to 35 minutes, stirring occasionally, until vegetables are crisp-tender.
Leftovers are unlikely, but if there are a few extra veggies, you can make another meal! Toss with cooked pasta, red sauce and shredded Parmesan for an Italian adventure.