Roasted Autumn Vegetables

Enjoy these roasted autumn veggies poured with butter mixture – a flavorful side dish.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 110
Fat 3g
Saturated Fat 1/2g
Sodium 65mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 110
Calories from Fat: 25),

% Daily Value

Total Fat: 3g; 3%
(Saturated Fat 1/2g, 1/2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 65mg; 65%;
Total Carbohydrate: 18g; 18%
(Dietary Fiber 4g 4% Sugars 7g 7% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 220%;
Vitamin C: 30%;
Calcium: 6%;
Iron: 6%;

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 20 min
Total Time 1 hr 20 min
Servings 6

Ingredients

1 1/2: tablespoons butter or margarine

1: tablespoon chopped fresh or 1 teaspoon dried sage leaves

2: cloves garlic, finely chopped

1/2: lb Brussels sprouts, cut in half (2 cups)

1/2: lb parsnips, peeled, cut lengthwise into quarters, then cut into 2-inch pieces (2 cups)

1/2: small butternut squash (about 1 lb), peeled, seeded and cut into 1-inch pieces (2 cups)

1: bag (8 oz) ready-to-eat baby-cut carrots (2 cups)

Directions

1 Heat oven to 375°F. In 1-quart saucepan, melt butter. Stir in sage and garlic.
2 In ungreased 13x9-inch (3-quart) pan, place remaining ingredients. Pour butter mixture over vegetables; stir to coat.
3 Cover with foil; bake 45 minutes. Remove foil; bake about 15 minutes longer or until vegetables are tender.

Did You Know?

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Expert Tips

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

Butternut squash is pear shaped with a pale yellow shell and dark orange flesh. It has a mild, sweet flavor.

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We calculated the nutrition of this recipe at the time it was created on 10/01/2012. NOTE: We do not include optional ingredients in our calculations.