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