Roasted Autumn Vegetables

• 14 cup butter or 14 cup margarine
• 1 tablespoon chopped fresh sage leaf (or 1 t. dried)
• 2 garlic cloves, finely chopped
• 12 lb Brussels sprout, cut in half (2 cups)
• 12 lb parsnip, peeled, cut lengthwise into quarters, then cut into 2-inch pieces (2 cups)
• 12 small butternut squash, peeled, seeded and cut into 1-inch pieces (about 1 lb.)
• 1 (8 ounce) bagready-to-eat- baby carrots (2 cups)

1. Heat oven to 375; in 1 quart saucepan, melt butter.
2. Stir in sage and garlic.
3. In ungreased 13 x 9 inch pan, place remaining ingredients.
4. Pour butter mixture over vegetables; stir to coat.
5. Cover with foil; bake 45 minutes.
6. Remove foil; bake about 15 minutes longer or until vegetables are tender.

butter, sage leaf, garlic, brussels, parsnip, butternut squash, baby carrots

Taken from www.food.com/recipe/roasted-autumn-vegetables-495612 (may not work)