Roastd Autumn Vegetables Ingredients 1/2 cup butter or margarine 2 tablespoons chopped fresh sage leaves or 2 tablespoons dried sage leaves 2 garlic cloves, finely chopped 1 pound Brussels sprouts, cut in half 1 pound parsnip, peeled and cut into 2-inch pieces 1/2 pound baby-cut carrot, if desired 1 medium butternut squash, peeled, (seeded and cut into 1-inch pieces) Directions Heat oven to 375ºF. Melt butter in 1-quart saucepan over medium heat. Stir in sage and garlic; remove from heat. Place remaining ingredients in ungreased large roasting pan. Pour butter mixture over vegetables; stir to coat. Cover and bake 25 to 35 minutes, stirring occasionally, until vegetables are crisp-tender. Back