"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Roasted Autumn Vegetables Recipe

  Tried it? Rate this Recipe:


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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!