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  Home > Christmas Recipes > Butter Roasted Vegetables
 


Butter Roasted Vegetables

  
   
   
   
Ingredients -  
   

1/4 cup Butter
1 tablespoon Chopped Fresh or 1 teaspoon Dried Sage Leaves
1 clove Garlic, finely chopped
1/2 pound Brussels Sprouts, cut in half
1/2 pound Parsnips, peeled and cut into 2-inch pieces
1/4 pound Baby-Cut Carrots
1 Small Butternut Squash (2 pounds), peeled, seeded and cut into 1-inch pieces

  
   
Preparation:  
   

Heat oven to 375°F. Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic. Place remaining ingredients in ungreased rectangular pan, 13 x 9 x 2 inches. Pour butter mixture over vegetables; stir to coat. Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.