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Winter Vegetable Medley

 Winter Vegetable Medley
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
8 ServingsPrep: 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.