The Pioneer Woman Tasty Kitchen
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Fall Vegetable Medley

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Level: Easy

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Description

Bring in all those fall and winter vegetables into this easy and delicious side dish. Vegetables can also be prepped 1 day ahead of time, making it a snap to put together before dinner.

Ingredients

  • ½ pounds Brussels Sprouts, Halved
  • ½ pounds Baby Carrots
  • ½ pounds Parsnips, Cubed
  • 2 whole Red Potatoes, Cubed
  • 2 whole White Potatoes, Cubed
  • 1 whole Sweet Potato, Cubed
  • ½ cups Butter, Melted
  • 1-½ teaspoon Dried Sage (or Substitute Rosemary Or Thyme)
  • 2 cloves Garlic, Minced

Preparation

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 at 375ºF for 40-50 minutes.

If making ahead of time, simply put the vegetables into the 13×9 pan. Cover and place in the fridge. One hour before dinner, drizzle the butter mixture onto the vegetables and bake as directed.

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