Carrot & Squash Roasted Vegetable Medley - cooking recipe

Ingredients

1/4 cup butter or 1/4 cup margarine
1 teaspoon dried sage
1 clove garlic, finely chopped
1/2 lb Brussels sprout, cut in half
1/2 lb parsnip, peeled and cut into 2 inch pieces
1/4 lb cut baby carrots
1 small butternut squash, peeled,seeded and cut into 1 inch pieces

Preparation

Heat oven to 375\u00b0F.
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.
Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.