Winter Vegetable Medley Recipe
Winter Vegetable Medley Recipe photo by Taste of Home

Winter Vegetable Medley Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 8 servings


  • 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

Nutritional Facts


  1. 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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Reviewed Dec. 23, 2012

"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 Feb. 8, 2010

"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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