How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Carrot & Squash Roasted Vegetable Medley?

You need 7 ingredients. The key ingredients include: 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, and more.

Is Carrot & Squash Roasted Vegetable Medley suitable as general?

Yes, Carrot & Squash Roasted Vegetable Medley falls under the General category and is a great choice for this type of meal.

How do I store leftover Carrot & Squash Roasted Vegetable Medley?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot & Squash Roasted Vegetable Medley Recipe

Name: Carrot & Squash Roasted Vegetable Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Try this homemade Carrot & Squash Roasted Vegetable Medley recipe the whole family will love. Made with butter, sage, clove garlic and Brussels. Easy st…

This Carrot & Squash Roasted Vegetable Medley relies on simple, everyday ingredients such as butter or 1/4 cup margarine, dried sage, garlic, finely chopped and brussels sprout, cut in half. It comes together quickly and makes 4 servings, at about 222 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

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

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Quick Info

Servings
4 servings
Calories
222 kcal
Category
General

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