Ingredients:
1⁄4 cup butter or margarine
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
2 cloves garlic, finely chopped
1⁄2 lb fresh Brussels sprouts, cut in half (2 cups)
1⁄2 lb fresh parsnips, peeled, cut lengthwise into quarters, then cut into
2-inch pieces (2 cups)
1⁄2 small fresh butternut squash (about 1 lb), peeled, seeded and cutinto 1-inch pieces (2 cups)
2 cups ready-to-eat babycut carrots

Method:
1 Heat oven to 375°F. In 1-quart saucepan, melt butter. Stir in sage and garlic.

2 In ungreased 13×9-inch pan, place remaining ingredients. Pour butter mixture over vegetables; stir to coat.

3 Cover with foil. Bake 45 minutes. Uncover; bake about 15 minutes longer or until vegetables are tender.

Notes and Tips:
You can use 2 cups 1-inch pieces of Yukon gold potatoes in place of the butternut squash. Garnish with fresh sage leaves.

roasted autumn vegetables recipe