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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Fall For Them Leaves

Makes: 6 servings
Prep 30 mins Cook 30 mins
Fall For Them Leaves
Ingredients
  • 6  carrots, peeled and cut lengthwise in half
  • 2  large parsnips, peeled, trimmed and cut lengthwise in half
  • 1  rutabaga, peeled and cut lengthwise into 1/4- 1/2-inch slices
  • 1  sweet potato or yam, peeled and cut lengthwise into 1/4- 1/2-inch slices
  • 8  fresh sage leaves
  • 3  tablespoons  Country Crock® Spread, melted
  •  Fresh ground black pepper
Directions

1. Preheat oven to 400 degrees F.

2. With a small sharp knife, cut vegetables into leaf shapes. Score some of the leaves with lines down the center to make them more "leaf-like.''

3. Put all of the vegetables and sage onto a parchment lined rimmed baking sheet. Drizzle Country Crock® Spread over vegetables. Season with black pepper. Toss to coat.

4. Roast in oven until golden brown and tender, about 30 minutes.

From the Test Kitchen
  • Substitute any root veggies you like, or whatever's available locally, for this dish.
Nutrition Facts (Fall For Them Leaves)
  • Servings Per Recipe 6,
  • cal. (kcal) 140,
  • Fat, total (g) 4,
  • sat. fat (g) 1,
  • carb. (g) 25,
  • fiber (g) 6,
  • sugar (g) 11,
  • pro. (g) 2,
  • vit. A (RE) 2988,
  • vit. C (mg) 30,
  • sodium (mg) 240,
  • Percent Daily Values are based on a 2,000 calorie diet

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