Roasted Vegetables

1/2 stick butter softened at room temp.
2 T chopped fresh sage
1/2 tsp salt (omit if using salted butter)
1 butternut squash, peeled and cubed
3 parsnips, peeled and cubed
2 carrots, peeled and cubed
2 leeks, chopped, white part only

Heat oven to 350.
put softened butter in a bowl and add chopped sage and salt if using.

Spray a roasting pan with vegetable spray. Add cut up squash, parsnips and carrots. Save leeks for later. Dab pats of sage butter on top of vegetables. Roast in the oven for 20-25 minutes or until almost tender. Add leeks and stir to coat with melted butter. Roast an additional 15 minutes.

To support the blog, check out the HBHW eBooks available on Amazon. Thank you!

Disclosure: Some of the links below are affilate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Click Here to Leave a Comment Below