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 Roasted Autumn Vegetables?

You need 7 ingredients. The key ingredients include: ¼ cup butter or ¼ cup margarine, 1 tablespoon chopped fresh sage leaf (or 1 t. dried), 2 garlic cloves, finely chopped, 12 lb Brussels sprout, cut in half (2 cups), and more.

Is Roasted Autumn Vegetables suitable as general?

Yes, Roasted Autumn Vegetables falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Autumn Vegetables?

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

Roasted Autumn Vegetables Recipe

Name: Roasted Autumn Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup butter or ¼ cup margarine; 1 tablespoon chopped fresh sage leaf (or 1 t. dried); 2 garlic cloves, finely chopped; 12 lb Brussels sprout, cut in half (2 cups); 12 lb parsnip, peeled, cut lengthwise into quarters, then cut into 2-inch pieces (2 cups); 12 small butternut squash, peeled, seeded and cut into 1-inch pieces (about 1 lb.); 1 (8 ounce) bagready-to-eat- baby carrots (2 cups)

Roasted Autumn Vegetables – a delicious recipe with butter, sage leaf, garlic, Brussels, parsnip, butternut squash. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

¼ cup butter or ¼ cup margarine
1 tablespoon chopped fresh sage leaf (or 1 t. dried)
2 garlic cloves, finely chopped
12 lb Brussels sprout, cut in half (2 cups)
12 lb parsnip, peeled, cut lengthwise into quarters, then cut into 2-inch pieces (2 cups)
12 small butternut squash, peeled, seeded and cut into 1-inch pieces (about 1 lb.)
1 (8 ounce) bagready-to-eat- baby carrots (2 cups)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1477 kcal
Category
General

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Roasted Autumn Vegetables

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