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 courtesy of Back of the Box Recipes. Home Page

This recipe displayed with permission from General Mills, Inc.