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Roasted Autumn Vegetables Recipe

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This recipe for Roasted Autumn Vegetables is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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