side dishes

Roasted Autumn Vegetables

Here’s a timesaving tip: Roast the vegetables one day ahead, and then just reheat in the oven or microwave before serving.

Prep: 15 min – Bake: 35 min

1/2 cup margarine or butter
2 tablespoons chopped fresh or 2 teaspoons dried sage leaves
2 cloves garlic, finely chopped
1 pound Brussels sprouts, cut in half
1 pound parsnips, peeled and cut into 2-inch pieces
1/2 pound baby-cut carrots, if desired
1 medium butternut squash (2 pounds), peeled, seeded and cut into 1-inch pieces

1. Heat oven to 375°. Melt margarine in 1-quart saucepan over medium heat. Stir in sage and garlic; remove from heat.

2. Place remaining ingredients in ungreased large roasting pan. Pour margarine mixture over vegetables; stir to coat.

3. Cover and bake 25 to 35 minutes, stirring occasionally, until vegetables are crisp-tender.

Makes 12 servings

Nutritional Info per 1 Serving: 132 calories (70 calories from fat); 8 g fat (1 g saturated); 0 mg cholesterol; 115 mg sodium; 15 g carbohydrate (4 g dietary fiber); 2 g protein

This recipe displayed with permission from General Mills, Inc.