You don’t have to be a vegetarian to enjoy this herbed vegetable combo!
Roasted Vegetable Medley
- Prep Time 25 min
- Total 55 min
- Servings 6
- Ingredients 7
Ingredients
- 1/4 cup butter or margarine
- 1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves
- 1 garlic clove, finely chopped
- 1/2 pound Brussels sprouts, cut in half
- 1/2 pound parsnip, peeled and cut into 2-inch pieces
- 1/4 pound baby-cut carrot
- 1 small butternut squash, peeled, seeded and cut into 1-inch pieces
Instructions
-
Step1Heat oven to 375°F.
-
Step2Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic. Place remaining ingredients in ungreased rectangular pan, 13x9x2 inches. Pour butter mixture over vegetables; stir to coat.
-
Step3Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.
Nutrition
150
Calories
8 g
Total Fat
3 g
Protein
22 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 150
- Calories from Fat
- 70
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Cholesterol
- 20 mg
- Sodium
- 75 mg
- Potassium
- 580 mg
- Total Carbohydrate
- 22 g
- Dietary Fiber
- 5 g
- Protein
- 3 g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 30%
- 30%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 1 Vegetable; 1 Fat;Tips from the Betty Crocker Kitchens
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