Roasted Autumn Veggies
Ingredients
Butter Sauce
Veggies
Instructions
- 1
Heat oven to 375°F.
- 2
Make the sauce: Melt butter in a 1-quart saucepan over medium heat. Stir in sage and garlic. Remove from heat.
- 3
Place chopped veggies into a large mixing bowl. Pour butter mixture over veggies and stir to coat.
- 4
Season to taste from the pantry.
- 5
Spread onto an oven pan. Bake 25-35 minutes, stirring occasionally, until veggies are tender.
- 6
To crisp: Increase temperature to 425°F and bake for 10-15 minutes more.
💡 Cook's Notes
For a crunchy topping for any roasted veggie dish: Process 2 cups of Herb Seasoned Stuffing Mix (Pepperidge Farms) in a food processor until coarsely ground. In a bowl, combine with 1/4 cup melted butter. Put atop veggies and bake as directed on package.
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