Roast Vegetables

Yield:
Makes 8 servings

Ingredients:

  1. 5 potatoes
  2. 4 onions
  3. 1 bunch celery
  4. 1 acorn squash
  5. 1/3 cup vegetable oil
  6. 3/4 teaspoon salt
  7. 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


TDS 3