SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

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
  • 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

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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe