Roasted Autumn Vegetables

ROASTED AUTUMN VEGETABLES
www.RecipeGirl.com

1 cup fresh carrots
2 cups fresh sweet potatoes
1 cup yellow onion
1 cup parsnips
1 cup turnips
1 cup red potatoes
1 cup butternut squash, peeled
¼ cup orange juice
2 Tbs olive oil
4 cloves whole garlic
1 tsp fresh rosemary
1 tsp salt
¼ tsp pepper

1. Heat oven to 450 degrees.

2. Toss 8 cups of vegetables with orange juice, olive oil, garlic cloves, rosemary, salt and pepper.

3. Roast in roasting pan 45-50 min., stirring occasionally, until tender and lightly browned.

Servings: 6
Yield: 6 cups

Cooking Tips
*Any combination of autumn vegetables will do!
**Fresh squeezed orange juice makes this dish all that more flavorful.

PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.

RATE THIS RECIPE[ratings]

“Coupled with the Smoked Pork Chops with Maple Baked Apples (also on this site), they were terrific!”
-Atlanta, GA