Ingredients
1/2 pound fresh Brussels sprouts, halved1/2 pound parsnips, peeled and cut into 1/2-inch cubes1/2 pound fresh baby carrots1 medium sweet potato, peeled and cut into 1/2-inch cubes2 medium red potatoes, cut into 1/2-inch cubes2 medium white potatoes, peeled and cut into 1/2-inch cubes1/2 cup butter, melted1-1/2 teaspoons rubbed sage2 garlic cloves, minced
Preparation
Place vegetables in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the butter, sage and garlic; drizzle over vegetables. Cover and bake at 375° for 40-50 minutes or until tender.
