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Roasted Autumn Vegetables Recipe

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This recipe for Roasted Autumn Vegetables, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Waidelich
Added: Sunday, July 20, 2008


1 large sweet potato, scrubbed, cut into bite-sized pieces
1/2 cabbage, cored, sliced thin
1/2 peeled butternut squash, cut into bite-sized pieces
ground pepper
4 cloves garlic, minced
1 28 oz. can whole tomatoes with juice
1 14 oz can white Northern beans, drained
2 tbsp. balsamic vinegar
1 tsp. rubbed sage

Pre-heat oven to 350 degrees F.

In a large roasting pan combine the sweet potato, cabbage, and butternut squash and toss with pepper and garlic. Add the whole tomatoes and their juice, breaking them apart with a spoon, and the white beans. Drizzle it all with balsamic
vinegar, sprinkle with sage, and toss lightly.
Place the pan in the pre-heated oven and roast the
vegetables for an hour, stirring several times during cooking. Check the potatoes and squash for doneness; they should be fork tender. Continue to roast for another 10 minutes, or until the veggies are completely soft.




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