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    Click here for a "text only" printer friendly version.
    Roasted Vegetable Medley Roasted Vegetable Medley

    1/4 cup margarine or butter
    1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
    1 clove garlic, finely chopped
    1/2 pound Brussels sprouts, cut in half
    1/2 pound parsnips, peeled and cut into 2-inch pieces
    1/4 pound baby-cut carrots
    1 small butternut squash, peeled, seeded and cut into 1-inch pieces


    Heat oven to 375 F.

    Melt margarine in 1-quart saucepan over medium heat; stir in sage and garlic. Place remaining ingredients in ungreased rectangular pan, 13x9x2 inches. Pour margarine mixture over vegetables; stir to coat.

    Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.

    Makes 6 servings

    This recipe displayed with permission from General Mills, Inc.

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