https://oceanshores.iga.com/Recipes/Detail/3735/Roast_Vegetables
Yield: Makes 8 servings
| 5 | potatoes | ||
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| 4 | onions | ||
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| 1 | bunch celery | ||
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| 1 | acorn squash | ||
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| 1/3 | cup | vegetable oil | |
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| 3/4 | teaspoon | salt | |
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| 1/4 | teaspoon | pepper | |
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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.
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.
https://oceanshores.iga.com/Recipes/Detail/3735/Roast_Vegetables
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