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Salads - Soups - Sidedishes
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10
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| Preptime |
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25 minutes
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Ingredients |
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2 tbsp. olive oil or vegetable oil
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1 tbsp. chopped fresh or 1 tsp. dried sage leaves
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1 clove garlic, finely chopped
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1/2 lb. brussels sprouts, cut in half
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1/2 lb. parsnips, peeled, cut into 1 1/2 inch pieces
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1/4 lb. baby-cut carrots
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1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
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1/2 tsp. salt
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Instructions |
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Heat oven to 425 degrees. In small bowl, mix oil, sage, and garlic.
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In ungreased 15x10x1 inch pan, place remaining ingredients except salt. Pour oil mixture over vegetables. Sprinkle with salt; stir to coat.
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Cover with foil. Raost 20 minutes, remove foil. Roast uncovered 30 to 35 minutes longer, stirring occasionally, until vegetables are crisp-tender.
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Originally Submitted
11/22/2008
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0 Out of 5 from
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You can add this Roasted Vegetable Medley recipe to your own private DesktopCookbook.
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