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Winter Vegetable Medley Recipe

Winter Vegetable Medley Recipe photo by Taste of Home

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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

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Reviews for Winter Vegetable Medley

Winter Vegetable Medley

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Reviewed on Dec. 23, 2012 by abbottkk1

What a fantastic combination! I highly recommend making this a new part of your holiday traditions! A nice change from the ordinary fare! Easy to make and tastes gourmet!

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.