Fall Vegetable Medley

This is a great go-to side dish for any occasion.  The vegetables are readily available all-year long, but are most are in season during the Fall and Winter months.  You can substitute different potatoes in for the reds vs. whites vs. sweet.  You can play around with the seasonings by using rosemary, thyme or Italian seasoning in place of or with the sage.  Everyone loves this dish.  Chopping up the vegetables 1 day ahead of time into a 9×13 dish also saves a lot of time when making dinner.  After removing it from the fridge, simply add the melted butter/ seasoning / garlic mixture, then pop it in the oven before serving.

Fall Vegetable Medley
serves 6-8

1/2 lb. brussel sprouts, halved
1/2 lb. parsnips (they look like white carrots)
1/2 lb. baby carrots
1 med. sweet potato, peeled and chopped into chunks
2 red potatoes, chopped into chunks
2 white potatoes
1/2 cup butter, melted
2 garlic cloves, minced
1 1/2 tsp. dried sage (or substitute with rosemary, thyme, or combinations of the 3)

1.  Place vegetables into a 13×9 pan.  Combine the butter, sage and garlic in a small bowl.
2.  Drizzle butter mixture onto vegetables.  Toss to coat.
3.  Cover and bake 375 degrees for 40-50 minutes.

**This recipe will also work if you forget to cover the pan or bake it at 350 instead of 375.  It is very forgiving. **

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