|
|
Category |
|
Salads - Soups - Sidedishes
|
Sub
Category |
|
None
|
Servings |
|
10
|
Preptime |
|
25 minutes
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
2 tbsp. olive oil or vegetable oil
|
|
1 tbsp. chopped fresh or 1 tsp. dried sage leaves
|
|
1 clove garlic, finely chopped
|
|
1/2 lb. brussels sprouts, cut in half
|
|
1/2 lb. parsnips, peeled, cut into 1 1/2 inch pieces
|
|
1/4 lb. baby-cut carrots
|
|
1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
|
|
1/2 tsp. salt
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Heat oven to 425 degrees. In small bowl, mix oil, sage, and garlic.
|
|
|
In ungreased 15x10x1 inch pan, place remaining ingredients except salt. Pour oil mixture over vegetables. Sprinkle with salt; stir to coat.
|
|
|
Cover with foil. Raost 20 minutes, remove foil. Roast uncovered 30 to 35 minutes longer, stirring occasionally, until vegetables are crisp-tender.
|
|
|
|
|
Originally Submitted
11/22/2008
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Roasted Vegetable Medley recipe to your own private DesktopCookbook.
|