Roasted Vegetables With Sage Recipe

Ingredients

5 cups cubed peeled butternut squash1/2 pound fingerling potatoes (about 2 cups)1 cup fresh Brussels sprouts, halved1 cup fresh baby carrots3 tablespoons butter1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves1 garlic clove, minced1/2 teaspoon salt

Preparation

Preheat oven to 425°. Place vegetables in a large bowl. In a microwave, melt butter; stir in remaining ingredients. Add to vegetables and toss to coat.

Transfer to a greased 15x10x1-in. baking pan. Roast 35-45 minutes or until tender, stirring occasionally.