Winter Roasted Veggies
Recipe - The Fresh Grocer - Corporate
Winter Roasted Veggies
Prep Time10 Minutes
Servings8
Cook Time30 Minutes
Ingredients
1 acorn squash (1 lb.), sliced into wedges, seeds removed
2 small sweet potatoes, peeled, cut into wedges
1/2 butternut squash, peeled, sliced into 1/2-inch half-moon slices
3 medium carrots, peeled, cut into 1-inch chunks
3 garlic cloves
1/4 cup cold butter
3 tbs sage leaves
1 tsp ground black pepper
1/2 cup Breakstone's Sour Cream
Directions
- 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.
10 minutes
Prep Time
30 minutes
Cook Time
8
Servings
Directions
- 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.
