Roasted Vegetable Medley

Ingredients and Instructions

¼ cup butter or margarine

1 tablespoon chopped fresh sage leaves or 1 teaspo on dried sage leaves

1 garlic clove, finely chopped

½ pound Brussels sprouts cut in half

½ pound parsnips, peeled and cut int o 2-inch pieces

¼ pound baby -cut carrots

One small butternut squash, peeled, seeded and cut into 1 -inch pieces

Heat oven to 375ºF. Melt butter in 1 -quart saucepan over medium heat; stir in sage and garlic. Place remai ning

ingredients in ungreased rectangular pan, 13x9x2 inches. Pour butter mixture over vegetables; stir to coat.

Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp -tender.

Special Touch

For a party presentation, arrange ve getables in the shape of a 6 -pointed star, and fill the space between points

with fresh herbs, slightly steamed fresh spinach or cooked green peas.