When I can’t decide what veggie I want to serve, I just roast a bunch. That’s how we boost veggie love at our house.
—BETTY FULKS ONIA, AR
PREP: 20 MIN. • BAKE: 35 MIN. • MAKES: 8 SERVINGS
5 cups cubed peeled butternut squash
1/2 pound fingerling potatoes (about 2 cups)
1 cup fresh Brussels sprouts, halved
1 cup fresh baby carrots
3 tablespoons butter
1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves
1 garlic clove, minced
1/2 teaspoon salt
1. 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.
2. Transfer to a greased 15x10x1-in. baking pan. Roast 35-45 minutes or until tender, stirring occasionally.
Per 3/4 cup: 122 cal., 5g fat (3g sat. fat), 11mg chol., 206mg sod., 20g carb. (4g sugars, 3g fiber), 2g pro.
Diabetic Exchanges: 1 starch, 1 fat.