1
cucharada de salvia fresca picada o 1 cucharadita de salvia seca
2
dientes de ajo, finamente picados
1/2
lb de colecitas de Bruselas, cortadas por la mitad (2 tazas)
1/2
lb de chirivías (parsnips), peladas, cortadas en cuartos a lo largo, y luego en piezas de 2 pulgadas (2 tazas)
1/2
calabaza moscada pequeña (butternut squash), pelada, sin semillas y cortada en trozos de 1 pulgada (cerca de 1 lb, o 2 tazas)
1
bolsa (de 8 oz) de zanahorias mini (baby) listas para comer (2 tazas)
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Instrucciones
1
Precalienta el horno a 375°F. En una cacerola de 1 cuarto de galón derrite la mantequilla y agrega la salvia y el ajo.
2
Coloca en un traste para hornear sin engrasar de 13 X 9 pulgadas (3 cuartos de galón) los demás ingredientes. Vierte la mezcla de mantequilla sobre las verduras; revuelve para que se cubran bien.
3
Cubre con papel de aluminio; hornea por 45 minutos. Retira el papel de aluminio; hornea por unos 15 minutos más o hasta que las verduras estén blandas.
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Consejos de expertos
consejo 1
Puedes usar 2 tazas de papas doradas Yukón en trozos de 1 pulgada en lugar de la calabaza moscada (butternut squash). Adorna con hojas frescas de salvia.
consejo 2
La calabaza moscada tiene forma de pera, y tiene cáscara de color amarillo claro y pulpa anaranjada oscura. Tiene un sabor suave y dulce.
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