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Winter Vegetable Medley Recipe

Winter Vegetable Medley Recipe

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. YIELD: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


  • 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.

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Reviews for Winter Vegetable Medley

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abbottkk1 User ID: 3497971 51343
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!"

nadelinb User ID: 868347 136065
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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