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Roasted Vegetables with Sage

Total Time

Prep: 20 min. Bake: 35 min.

Makes

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
Roasted Vegetables with Sage Recipe photo by Taste of Home

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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