Roasted Vegetables Medley (Holiday inspiration)

 

Makes 10 servings (½ cup each)

• 2 tablespoons olive or vegetable oil
• 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
• 1 clove garlic, finely chopped
• ½ pound brussels sprouts, cut in half
• ½ pound parsnips, peeled, cut into 1½-inch pieces
• ¼ pound ready-to-eat baby-cut carrots
• 1 small butternut squash (2 lb), peeled, seeded and cut into 1-inch pieces
• ½ teaspoon salt

1. Heat oven to 425F (210C).
2. In a small bowl, mix oil, sage and garlic.
3. In ungreased 15 x 10 x 1-inch pan, place remaining ingredients except salt ; pur oil mixture over vegetables.
4. Sprinkle with salt ; stir to coat.
5. Cover with foil ; roast for 20 minutes ; remove foil.
6. Roast uncvered 30 to 35 minutes longer, stirring occasionally, until vegetables are crisp-tender.

BON APPÉTIT