Roast Vegetables

Author: Canadian Living

Roasting vegetables used to be confined to times when a standing rib roast was on the menu. You don't have to wait until then, though, to enjoy the crispy golden edges and concentrated tastes vegetables deliver via the oven.

  • Portion size 8 servings



Peel and quarter potatoes and onions. Cut bunch of celery 3 inches (8 cm) 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 (160°C) oven for 1-1/2 hours, rearranging occasionally. Broil for 5 minutes or until lightly browned.

Nutritional facts <b>Per serving:</b> about

  • Protein 3 g
  • Calories 200.0
  • Total fat 9 g
  • Total carbohydrate 29 g
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Roast Vegetables