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Barefoot Contessa's Roasted Fall Vegetables Recipe

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This recipe for Barefoot Contessa's Roasted Fall Vegetables, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Hoke
Added: Thursday, October 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Sweet potatoes
Butternut squash
Carrots
Olive oil
Maple syrup
Salt and pepper
Parsley (optional)

Directions:
Directions:
Peel vegetables and cut into 1 to 1/1/2 in. pieces. (Be consistent with size in order to cook evenly)
Coat vegetables with olive oil. Place vegetables in oven proof pan. Be sure all vegetables are flat and not stacked together. Drizzle maple syrup over vegetables. Add salt and pepper to taste. Bake at 350 until fork tender. Cooking time depends on size of vegetables. Check after 30 minutes. (Usually takes longer) You may garnish with coarsely chopped parsley.

Personal Notes:
Personal Notes:
You may cook one or more vegetables of your choice. I have only cooked the sweet potatoes and squash together. The recipe notes that you may use leftovers for soup.

 

 

 

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