Yields8 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
1lbacorn squase, sliced into wedges, seeds removed
2small sweet potatoes, peeled, cut into wedges
½butternut squash, peeled, sliced into 1/2-inch half-moon slices
3medium carrots, peeled, cut into 1-inch chunks
3garlic cloves
¼cupcold butter
3tbspsage leaves
1tspground black pepper
½cupsour cream
1
Heat oven to 450 Degrees. Set oven rack to lower part of the oven. Cover rimmed baking sheet with parchment paper. Spread vegetables onto prepared baking sheet. Pulse garlic in small food processor. Add butter and sage. Pulse until butter resembles small crumbs. Sprinkle butter and black pepper over vegetables. Bake for 25 to 30 min. or until vegetables are golden brown and tender; stirring after 15 min. Serve with sour cream. Special Extra: Garnish with additional fresh sage leaves.
Ingredients
1lbacorn squase, sliced into wedges, seeds removed
2small sweet potatoes, peeled, cut into wedges
½butternut squash, peeled, sliced into 1/2-inch half-moon slices
3medium carrots, peeled, cut into 1-inch chunks
3garlic cloves
¼cupcold butter
3tbspsage leaves
1tspground black pepper
½cupsour cream
Directions
1
Heat oven to 450 Degrees. Set oven rack to lower part of the oven. Cover rimmed baking sheet with parchment paper. Spread vegetables onto prepared baking sheet. Pulse garlic in small food processor. Add butter and sage. Pulse until butter resembles small crumbs. Sprinkle butter and black pepper over vegetables. Bake for 25 to 30 min. or until vegetables are golden brown and tender; stirring after 15 min. Serve with sour cream. Special Extra: Garnish with additional fresh sage leaves.