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Roasted veggies on a baking sheetTaste of Home

Roasted Vegetables with Sage

TOTAL TIME: Prep: 20 min. Bake: 35 min. YIELD: 8 servings.
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

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

  • 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.

Nutrition 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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