Roasted Autumn Vegetables

Name: Roasted Autumn Vegetables
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Global
Ingredients: 227 grams baby-cut carrot, if desired; 454 grams Brussels sprouts, cut in half; 118 milliliters butter or margarine; 1 medium butternut squash, peeled, seeded and cut into 1-inch pieces (2 pounds); 2 Tbsps chopped fresh sage leaves or 2 tablespoons dried sage leaves; 2 garlic cloves, finely chopped; 454 grams parsnip, peeled and cut into 2-inch pieces

Roasted Autumn Vegetables is a gluten free, primal, and vegetarian side dish. One portion of this dish contains around 3g of protein, 8g of fat, and a total of 149 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up baby-cut carrot, brussels sprouts, parsnip, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes.