Beginner's Box: Fall is a good time to break out the sage

If there's an herb evocative of autumn, it must be sage. We inhale and dream of roast turkey with stuffing. But sage is equally enhancing for vegetables, as this roasted medley will prove.

If you can chop vegetables, you can make this side dish, perfect for your Thanksgiving table. Start by melting butter and adding fresh herbs. For a quick and easy method of chopping the sage and parsley, try using kitchen shears.

Add minced garlic (you can put the garlic cloves through a press if you prefer) to the butter, then pour it over chopped vegetables. Feel free to omit or substitute different vegetables. You might try onion or eggplant.

Sage Roasted Vegetables

1/3 cup unsalted butter

1 tablespoon (or more, to taste) sage, chopped

3 garlic cloves, finely minced

1 tablespoon parsley, chopped

1/2 pound Brussels sprouts, cut into quarters

1/2 pound parsnips, peeled and chopped

1/4 pound carrots, scraped and chopped

1 sweet potato, peeled and chopped

1 small butternut squash, peeled, seeded and chopped

Melt butter in small saucepan; stir in parsley, sage and garlic. Place all vegetables in 13-by-9-inch baking dish. Pour butter over, stirring to coat. Cover and bake at 375 degrees for 30 minutes until just tender. Stir occasionally while cooking. Serves 4.

"From Basil to Thyme" by Tim Haas and Jan Beane

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