Ben Lomond Market Recipes
https://2517.unified-web.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 | |
|
|
|||
Nutrition Facts
Yield: Makes 8 servings
Approximate Nutrient Content per serving:
| Calories: | about 20 | |
| Calories From Fat: | 261 | |
| Total Fat: | 29g | |
| Cholesterol: | 3g | |
| Protein: | 9g |
Per serving:
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
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.
Ben Lomond Market Recipes
https://2517.unified-web.com/Recipes/Detail/3735/Roast_Vegetables
By continuing to browse our site, you agree to our use of
Cookies, Privacy Policy and Terms of Service
.
Be the first to comment on this recipe!
Add a Comment Login