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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Roasted Harvest Vegetables Recipe

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This recipe for Roasted Harvest Vegetables is from The Mills Family Cookbook - The Next Generation, 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:  
2 medium sweet potatoes
2 medium parsnips
1 bulb fennel, sliced
1 medium red onion
1/2 c Kraft Catalina dressing
1/4 c maple or pancake syrup
1/2 c cranberry juice
or cranberry juice cocktail
Directions:
Directions:
Peel and slice all veggies. Toss sweet potatoes, parsnips, fennel and onions in large baking dish. Mix remaining ingredients; pour over vegetables. Bake at 350 degrees for 50 minutes or until tender.
Number Of Servings:
Number Of Servings:
8

 

 

 

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