Winter Roasted Veggies

Recipe - Price Rite Marketplace Corporate

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

Servings

Shop Ingredients

Makes 8 servings

1 acorn squash (1 lb.), sliced into wedges, seeds removed

Fresh Acorn Squash

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$2.58 avg/ea$1.29/lb

2 small sweet potatoes, peeled, cut into wedges

Fresh Sweet Potato

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$0.50 avg/ea$0.99/lb

1/2 butternut squash, peeled, sliced into 1/2-inch half-moon slices

Fresh Butternut Squash

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$3.87 avg/ea$1.29/lb

3 medium carrots, peeled, cut into 1-inch chunks

Fresh Carrots, 2 lb bag

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$1.99

3 garlic cloves

Fresh Garlic

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$0.87 avg/ea$3.49/lb

1/4 cup cold butter

Land O Lakes Salted Butter, 4 count, 1 lb

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$5.99$5.99/lb

3 tbs sage leaves

Fresh Mint, bunch

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$1.99

1 tsp ground black pepper

Badia Ground Black Pepper, 6 oz

Add Badia Ground Black Pepper, 6 oz to Favorites.Add Badia Ground Black Pepper, 6 oz to Favorites.

$3.99$0.67/oz

1/2 cup Breakstone's Sour Cream

Bowl & Basket Natural Sour Cream, 16 oz

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$1.99$0.12/oz

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.