It takes just half an hour—and no watching—to roast these tasty herb-buttered Brussels sprouts, parsnips, carrots and squash cubes.
Roasted Autumn Vegetables
- Prep Time 15 min
- Total 50 min
- Servings 12
- Ingredients 7
Ingredients
- 1/2 cup butter or margarine
- 2 tablespoons chopped fresh sage leaves or 2 tablespoons dried sage leaves
- 2 garlic cloves, finely chopped
- 1 pound Brussels sprouts, cut in half
- 1 pound parsnip, peeled and cut into 2-inch pieces
- 1/2 pound baby-cut carrot, if desired
- 1 medium butternut squash, peeled, seeded and cut into 1-inch pieces (2 pounds)
Instructions
-
Step1Heat oven to 375°F. Melt butter in 1-quart saucepan over medium heat. Stir in sage and garlic; remove from heat.
-
Step2Place remaining ingredients in ungreased large roasting pan. Pour butter mixture over vegetables; stir to coat.
-
Step3Cover and bake 25 to 35 minutes, stirring occasionally, until vegetables are crisp-tender.
Nutrition
130
Calories
8 g
Total Fat
2 g
Protein
16 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 130
- Calories from Fat
- 70
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Cholesterol
- 20 mg
- Sodium
- 65 mg
- Potassium
- 430 mg
- Total Carbohydrate
- 16 g
- Dietary Fiber
- 4 g
- Protein
- 2 g
% Daily Value*:
- Vitamin A
- 98%
- 98%
- Vitamin C
- 24%
- 24%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
3 Vegetable; 1 Fat;Recipe Tips
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