Winter Vegetable Medley Recipe

Winter Vegetable Medley RecipePhoto by: Taste of Home Winter Vegetable Medley Recipe Rating 5

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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Winter Vegetable Medley Recipe
  • Prep: 15 min. Bake: 40 min.
  • Yield: 8 Servings
15 40 55

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.

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

Healthy Cooking

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Reviews for Winter Vegetable Medley (1)

Winter Vegetable Medley Recipe

Winter Vegetable Medley

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Reviewed on Feb. 08, 2010 by nadelinb

This was very tasty. Lots of flavor with the variety of vegies and the garlic. I baked at a slightly higher temperature for a little longer so that the vegetable carmelized. Really good.

 
 
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