"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Fall Vegetables Recipe

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This recipe for Fall Vegetables, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Siegel
Added: Wednesday, October 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 red potatoes, cut into quarters
2 large sweet potatoes, peeled and cubed
2 cups fresh brussel sprouts, cut in half
1 cup baby carrots
1 cup pearl onions
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried crushed rosemary

Directions:
Directions:
Combine all ingredients in a large bowl, and gently toss. Spread into an aluminum foil-lined jellyroll pan. Bake at 425 for 30 minutes or until potatoes are tender.

Number Of Servings:
Number Of Servings:
6

 

 

 

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