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