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Roasted Vegetable Medley

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Betty Crocker Kitchens
Updated Oct 30, 2012
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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
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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

  • Step 
    1
    Heat oven to 375°F.
  • Step 
    2
    Melt 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.
  • Step 
    3
    Cover 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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