Sage And Garlic Vegetable Bake Recipes

ROASTED VEGETABLES WITH SAGE

Roasted Vegetables with Sage image

When I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, potatoes, carrots and butternut squash. It pleases everyone around the table.-Betty Fulks, Onia, Arkansas

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

5 cups cubed peeled butternut squash
1/2 pound fingerling potatoes (about 2 cups)
1 cup fresh Brussels sprouts, halved
1 cup fresh baby carrots
3 tablespoons butter
1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves
1 garlic clove, minced
1/2 teaspoon salt

Steps:

Preheat oven to 425°. Place vegetables in a large bowl. In a microwave, melt butter; stir in remaining ingredients. Add to vegetables and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Roast 35-45 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 122 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 206mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SAGE AND GARLIC VEGETABLE BAKE

Sage and Garlic Vegetable Bake image

With butternut squash, parsnips, tomatoes, green beans and barley, an oven-baked side dish offers something for everyone.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h45m

Yield 4

Number Of Ingredients 10

Ingredients

1 medium butternut squash, peeled, cut into 1-inch pieces (3 cups)
2 medium parsnips, peeled, cut into 1-inch pieces (2 cups)
2 cans (14 oz each) stewed tomatoes, undrained
2 cups frozen cut green beans (from 12 oz bag)
1/2 cup coarsely chopped onion
1/2 cup uncooked quick-cooking barley
1/2 cup water
1 teaspoon dried sage leaves
1/2 teaspoon seasoned salt
2 cloves garlic, finely chopped

Steps:

Heat oven to 375°F. In ungreased 3-quart casserole, mix all ingredients, breaking up large pieces of tomatoes.
Cover casserole. Bake 1 hour to 1 hour 15 minutes or until vegetables and barley are tender.

Nutrition Facts : Calories 280, Carbohydrate 61 g, Cholesterol 0 mg, Fiber 12 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 20 g, TransFat 0 g

ROASTED ROOT VEGETABLES WITH SAGE AND GARLIC

Roasted Root Vegetables with Sage and Garlic image

Roasting carrots, rutabagas, turnips, and parsnips (here with fresh sage and garlic) highlights their richness and varying intensities of sweetness.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 8

Ingredients

8 ounces rutabagas, peeled and cut into 1/2-inch cubes or half-moons
8 ounces turnips, peeled and cut into 1/2-inch cubes or half-moons
8 ounces carrots, peeled and cut into 1/2-inch cubes or rounds
8 ounces parsnips, peeled and cut into 1/2-inch cubes or rounds
8 fresh sage leaves
4 garlic cloves (do not peel)
Coarse salt and freshly ground pepper
4 1/2 teaspoons olive oil

Steps:

Preheat oven to 375 degrees. Toss together all ingredients; spread out in a roasting pan. Roast, stirring occasionally, until golden brown and tender, 50 to 60 minutes.

ROASTED ROOT VEGETABLES WITH SAGE AND GARLIC

Roasted Root Vegetables with Sage and Garlic image

Categories Garlic Vegetable Roast Sage

Yield serves 4 to 6

Number Of Ingredients 8

Ingredients

8 ounces rutabagas, peeled and cut into 1/2-inch cubes or half-moons
8 ounces turnips, peeled and cut into 1/2-inch cubes or half-moons
8 ounces carrots, peeled and cut into 1/2-inch cubes or rounds
8 ounces parsnips, peeled and cut into 1/2-inch cubes or rounds
8 fresh sage leaves
4 garlic cloves (do not peel)
Coarse salt and freshly ground pepper
4 1/2 teaspoons olive oil

Steps:

Preheat the oven to 375°F. Toss together all the ingredients; spread out in a roasting pan. Roast, stirring occasionally, until golden brown and tender, 50 to 60 minutes.

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