Roast Vegetables
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 200 |
| pro | 3 g |
| total fat | 9 g |
| carb | 29 g |
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.
Ingredients
-
5 potatoes
4 onions
1 bunch celery
1 acorn_squash
1/3 cup (75 mL) vegetable_oil
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
Preparation
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.
- Keywords : Appetizers; Squash; Celery; Onions; Roast;
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