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

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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.

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