Roasted Autumn Vegetables

Name: Roasted Autumn Vegetables
Prep time: 20 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 1/4 cup butter or margarine; 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves; 2 cloves garlic, finely chopped; 1/2 lb Brussels sprouts, cut in half (2 cups); 1/2 lb parsnips, peeled, cut lengthwise into quarters, then cut into 2-inch pieces (2 cups); 1/2 small butternut squash (about 1 lb), peeled, seeded and cut into 1-inch pieces (2 cups); 1 bag (8 oz) ready-to-eat baby-cut carrots (2 cups)

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Prep 20 min
Total 1 hr 20 min
Ingredients 7
Servings 6

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by Qué Rica Vida Cocina

Updated Oct 1, 2012

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Ingredients

1/4 cup butter or margarine
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
2 cloves garlic, finely chopped
1/2 lb Brussels sprouts, cut in half (2 cups)
1/2 lb parsnips, peeled, cut lengthwise into quarters, then cut into 2-inch pieces (2 cups)
1/2 small butternut squash (about 1 lb), peeled, seeded and cut into 1-inch pieces (2 cups)
1 bag (8 oz) ready-to-eat baby-cut carrots (2 cups)

Directions

1

Heat oven to 375°F. In 1-quart saucepan, melt butter. Stir in sage and garlic.
2

In ungreased 13x9-inch (3-quart) pan, place remaining ingredients. Pour butter mixture over vegetables; stir to coat.
3

Cover with foil; bake 45 minutes. Remove foil; bake about 15 minutes longer or until vegetables are tender.

Expert Tips

tip 1
You can use 2 cups 1-inch pieces of Yukon gold potatoes in place of the butternut squash. Garnish with fresh sage leaves.
tip 2
Butternut squash is pear shaped with a pale yellow shell and dark orange flesh. It has a mild, sweet flavor.

Nutrition Information

160 Calories, 8g Total Fat, 2g Protein, 18g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 160

Calories from Fat: 70

Total Fat: 8g; 13%

Saturated Fat: 5g; 25%

Trans Fat: 0g

Cholesterol: 20mg; 7%

Sodium: 95mg; 4%

Potassium: 520mg; 15%

Total Carbohydrate: 18g; 6%

Dietary Fiber: 4g; 19%

Sugars: 7g

Protein: 2g

% Daily Value*:

Vitamin A: 240%; 240%

Vitamin C: 35%; 35%

Calcium: 6%; 6%

Iron: 6%; 6%

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Roasted Autumn Vegetables

Ingredients

Directions

Expert Tips

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

% Daily Value*:

Exchanges:

Carbohydrate Choice

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