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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Roasted Fall Vegetables Recipe

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This recipe for Roasted Fall Vegetables is from The Mitchell/Mays Family Cookbook, 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:  
1/4 cup apple butter
1/4 cup canola oil
2 cups pre-diced fresh sweet potatoes
2 cups pre-diced fresh butternut squash
2 cups refrigerated red potato wedges
1-1/2 cups fresh baby carrots
1/2 cup pre-diced red onions
1/2 teaspoon garlic salt
1/2 teaspoon seasoned pepper
Directions:
Directions:
Preheat oven to 450º. Whisk in large bowl, apple butter and oil until smooth. Stir in all vegetables until well coated.

Line baking sheet with foil. Arrange vegetables in single layer. Sprinkle garlic salt and seasoned pepper over top. Bake 35-40 minutes, stirring occasionally, or until vegetables are tender and golden.

Serves 8.

 

 

 

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