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Winter Vegetable Medley Recipe

Photo by: Taste of Home

I peel and cut the veggies early, then refrigerate them in a resealable storage bag. Baking up this dish is a snap.—Nancy Brown, Dahinda, Illinois

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8 Servings
Prep: 15 min. Bake: 40 min.

Ingredients

1/2 pound fresh brussels sprouts, halved
1/2 pound parsnips, peeled and cut into 1/2-inch cubes
1/2 pound fresh baby carrots
1 medium sweet potato, peeled and cut into 1/2-inch cubes
2 medium red potatoes, cut into 1/2-inch cubes
2 medium white potatoes, peeled and cut into 1/2-inch cubes
1/2 cup butter, melted
1-1/2 teaspoons rubbed sage
2 garlic cloves, minced

Directions

Place vegetables in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the butter, sage and garlic; drizzle over vegetables. Cover and bake at 375° for 40-50 minutes or until tender. Yield: 8 servings.

Winter Vegetable Medley published in Quick Cooking November/December 2002, p7

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