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    Roasted Autumn Vegetables Roasted Autumn Vegetables

    Here’s a timesaving tip: Roast the vegetables one day ahead, and then just reheat in the oven or microwave before serving.

    Prep: 15 min - Bake: 35 min

    1/2 cup margarine or butter
    2 tablespoons chopped fresh or 2 teaspoons dried sage leaves
    2 cloves garlic, finely chopped
    1 pound Brussels sprouts, cut in half
    1 pound parsnips, peeled and cut into 2-inch pieces
    1/2 pound baby-cut carrots, if desired
    1 medium butternut squash (2 pounds), peeled, seeded and cut into 1-inch pieces

    1. Heat oven to 375°. Melt margarine 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 margarine mixture over vegetables; stir to coat.

    3. Cover and bake 25 to 35 minutes, stirring occasionally, until vegetables are crisp-tender.

    Makes 12 servings

    Nutritional Info per 1 Serving: 132 calories (70 calories from fat); 8 g fat (1 g saturated); 0 mg cholesterol; 115 mg sodium; 15 g carbohydrate (4 g dietary fiber); 2 g protein

    This recipe displayed with permission from General Mills, Inc.

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