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Carrot & Squash Roasted Vegetable Medley

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“A delicious herbed vegetable medley combo! From a Betty Crocker cookbook.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 14 cup butter or 14 cup margarine
  • 1 teaspoon dried sage
  • 1 clove garlic, finely chopped
  • 12 lb Brussels sprout, cut in half
  • 12 lb parsnip, peeled and cut into 2 inch pieces
  • 14 lb cut baby carrots
  • 1 small butternut squash, peeled,seeded and cut into 1 inch pieces

Directions

  1. Heat oven to 375ºF.
  2. Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic.
  3. Place remaining ingredients in ungreased rectangular pan, 13x9x2 inches.
  4. Pour butter mixture over vegetables; stir to coat.
  5. Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.

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