Roasted Vegetables with Sage Recipe

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Roasted Vegetables with Sage Recipe
Roasted Vegetables with Sage Recipe photo by Taste of Home
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Roasted Vegetables with Sage Recipe

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When I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, potatoes, carrots and butternut squash. It pleases everyone around the table.—Betty Fulks, Onia, Arkansas
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 5 cups cubed peeled butternut squash
  • 1/2 pound fingerling potatoes (about 2 cups)
  • 1 cup fresh Brussels sprouts, halved
  • 1 cup fresh baby carrots
  • 3 tablespoons butter
  • 1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves
  • 1 garlic clove, minced
  • 1/2 teaspoon salt

Directions

Preheat oven to 425°. Place vegetables in a large bowl. In a microwave, melt butter; stir in remaining ingredients. Add to vegetables and toss to coat.
Transfer to a greased 15x10x1-in. baking pan. Roast 35-45 minutes or until tender, stirring occasionally. Yield: 8 servings.
Originally published as Roasted Vegetable Medley in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p138

Nutritional Facts

3/4 cup: 122 calories, 5g fat (3g saturated fat), 11mg cholesterol, 206mg sodium, 20g carbohydrate (4g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

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  • 5 cups cubed peeled butternut squash
  • 1/2 pound fingerling potatoes (about 2 cups)
  • 1 cup fresh Brussels sprouts, halved
  • 1 cup fresh baby carrots
  • 3 tablespoons butter
  • 1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  1. Preheat oven to 425°. Place vegetables in a large bowl. In a microwave, melt butter; stir in remaining ingredients. Add to vegetables and toss to coat.
  2. Transfer to a greased 15x10x1-in. baking pan. Roast 35-45 minutes or until tender, stirring occasionally. Yield: 8 servings.
Originally published as Roasted Vegetable Medley in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p138

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Reviews forRoasted Vegetables with Sage

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MY REVIEW
[email protected] User ID: 6993142 247840
Reviewed May. 3, 2016

"Our family loved this wonderful mixture of vegetables with the sage butter. The recipe may say it serves 8, but after my husband and one son went back for seconds, there was nary a scrap of it left! I couldn't find the right amount of Brussels sprouts and didn't want too many, so I put in broccoli instead (for 20 min.) I don't like butternut squash, so I substituted sweet potato. Some folks might want to increase the amount of salt to suit their particular tastes. The Bomb! Thanks Betty!"

MY REVIEW
Beema User ID: 446601 243372
Reviewed Feb. 7, 2016

"It is my pleasure, as a Volunteer Field Editor, to give this recipe my rating of 5 stars. Very easy to prepare, excellent results, and can easily be either doubled or halved to suit your particular needs. I particularly like the idea of sage."

MY REVIEW
MarineMom_texas User ID: 31788 230314
Reviewed Jul. 28, 2015

"I prepared this delicious dish tonight. I did omit the Brussels sprouts as they are not my husband's favorite. I cut the recipe in half for the two of us and it was perfect. The veggies had a wonderful flavor. We will definitely be having this again. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."

MY REVIEW
LPHJKitchen User ID: 7521213 230079
Reviewed Jul. 23, 2015

"This would make a great side dish for the holidays! The variety of vegetables really complement the sage flavor. It would be a great alternative to mashed potatoes to go with the Thanksgiving turkey! I actually added a couple other vegetables like parsnips and sweet potatoes to the mix. Very good."

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