Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/3735/Roast_Vegetables
Roast Vegetables
Yield: Makes 8 servings
Ingredients
| 5 |
|
potatoes
|
|
|
| 4 |
|
onions
|
|
|
| 1 |
|
bunch celery
|
|
|
| 1 |
|
acorn squash
|
|
|
| 1/3 |
cup |
vegetable oil
|
|
|
| 3/4 |
teaspoon |
salt
|
|
|
| 1/4 |
teaspoon |
pepper
|
|
|
Directions:
Peel and quarter potatoes and onions. Cut bunch of celery 3 inches from base, reserving stalk for other use. Cut base into thick wedges, leaving stem end intact. Cut squash in half; seed and cut into wedges. In large bowl, combine oil, salt and pepper; add potatoes, onions, celery and squash and toss to coat. Place on greased baking sheet; bake in 325 F. oven for 1 1/2 hours, rearranging occasionally. Broil for 5 minutes or until lightly browned.
Source: CanadianLiving.com
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/3735/Roast_Vegetables