Recipe information
Ingredients for - Roasted Vegetables with Sage
1. 5 cups cubed peeled butternut squash -
2. 1/2 pound fingerling potatoes (about 2 cups) -
3. 1 cup fresh Brussels sprouts, halved -
4. 1 cup fresh baby carrots -
6. 1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves -
How to cook deliciously - Roasted Vegetables with Sage
1. Stage
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. Stage
Transfer to a greased 15x10x1-in. baking pan. Roast 35-45 minutes or until tender, stirring occasionally.
