Roast Vegetables Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
5: Potatoes,
4: Onions,
1 Bunch: celery,
1: Acorn squash,
1/3 cup: Vegetable oil,
3/4 cup: Salt,
1/4 tsp: Pepper,
Directions:
Peel and quarter potatoes and onions. Cut bunch of celery 3 inches
from base, reserving stalks 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. Makes 8 servings. Typed in
MMFormat by cjhartlin@msn.com Source: The Canadian Living 20th
Anniversary Cookbook.
Source from luhu.jp
from base, reserving stalks 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. Makes 8 servings. Typed in
MMFormat by cjhartlin@msn.com Source: The Canadian Living 20th
Anniversary Cookbook.
Source from luhu.jp