Ingredients:
1/2 lb fresh Brussels sprouts, halved
1/2 lb parsnips, peeled and cut into 1/2 inch chunks
1/2 lb baby carrots
1 medium sweet potatoes, peeled and cut into 1/2 inch chunks
2 medium red potatoes, cut into 1/2 inch chunks
2 medium white potatoes, peeled and cut into 1/2 inch chunks
1/2 cup butter or 1/2 cup margarine, melted
1 1/2 teaspoons rubbed sage
3 cloves garlic, minced
salt and pepper
Directions:
Place the first 6 ingredients in a greased 13×9 inch baking dish.
In a bowl, mix together the butter, sage, sage, garlic, salt, and pepper; drizzle over the vegetables.
Cover and bake at 375 degrees for 40-50 minutes or until tender.
Servings: 8
Time preparation: 30 min.
Time total: 80 min.