• 5 cups cubed peeled butternut squash
• 1/2 lb. 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

Preheat oven to 425 degrees.  Place the 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 15″ x 10″ x 1″ baking pan.  Roast 35-45 minutes or until tender, stirring occasionally.