Roasted Autumn Vegetables

PREP: 15 min; BAKE: 35 min

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

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.

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.

Makes 12 servings

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe displayed with permission from General Mills, Inc.