Fall Vegetable Medley

9 ingredients
4 steps

Ingredients

  • 1/2 pounds Brussels Sprouts, Halved
  • 1/2 pounds Baby Carrots
  • 1/2 pounds Parsnips, Cubed
  • 2 whole Red Potatoes, Cubed
  • 2 whole White Potatoes, Cubed
  • 1 whole Sweet Potato, Cubed
  • 1/2 cups Butter, Melted
  • 1-1/2 teaspoon Dried Sage (or Substitute Rosemary Or Thyme)
  • 2 cloves Garlic, Minced

Directions

  1. 1
    1. Place vegetables into a 13x9 pan. Combine the butter, sage and garlic in a small bowl.
  2. 2
    2. Drizzle butter mixture onto vegetables. Toss to coat.
  3. 3
    3. Cover and bake at 375°F for 40-50 minutes.
  4. 4
    If making ahead of time, simply put the vegetables into the 13x9 pan. Cover and place in the fridge. One hour before dinner, drizzle the butter mixture onto the vegetables and bake as directed.

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