Roasted Vegetable Medley

Sorce	Andy Steven
Caloric	:1 Serving: Calories 150 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 5 g); Cholesterol 20 mg; Sodium 75 mg; Total Carbohydrate 22 g (Dietary Fiber 5 g); Protein 3 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 30 %; Calcium 6
Ingridients	Prep Time:25 min Start to Finish:55 min Makes:6 servings 1/4 cup butter or margarine 1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves 1 garlic clove, finely chopped 1/2 pound Brussels sprouts, cut in half 1/2 pound parsnip, peeled and cut into 2-inch pieces 1/4 pound baby-cut carrot 1 small butternut squash, peeled, seeded and cut into 1-inch pieces
Instructions	1. Heat oven to 375ºF. 2. Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic. Place remaining ingredients in ungreased rectangular pan, 13x9x2 inches. Pour butter mixture over vegetables; stir to coat. 3. Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.