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Roasted Fall Vegetables Recipe

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This recipe for Roasted Fall Vegetables, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Mays


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

Preheat oven to 450. 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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