Preparation Time: 15 minutesCooking Time: 45 minutes
Makes: 6-8 servings
1/2 lb (250 g) potatoes1/2 lb (250 g) sweet potatoes1/2 lb (250 g) carrots1/2 lb (250 g) beets1 cup (250 mL) chopped onions1 clove garlic, minced1/4 cup (50 mL) CRISCO® Canola Oil1/2 tsp (2 mL) dried thyme salt and pepper to taste
1. Heat oven to 375°F (190°C). Line baking sheet with parchment paper.2. Peel and cut potatoes, sweet potatoes, carrots and beets into 1/2-inch (1.5 cm) cubes. Place in large bowl. Add remaining ingredients. Toss to mix well. Place in a single layer on prepared baking sheet. 3. Bake 40-45 minutes or until vegetables are slightly browned and can be easily pierced with a fork.
1. Any variety of root vegetables, such as turnips, parsnips, rutabagas, potatoes, carrots, sweet potatoes, yams or beets, can be used in any combination. Use more or less as desired
Prep Time: Cooking Time: 8 minutes Makes: 4 to 6 servings
Rating:
Prep Time: Cooking Time: 20 min Makes: 4 Servings
A comfort food dish, also suitable for a vegetarian menu.
Prep Time: 20 minutes Cooking Time: Pasta and sauce (prepared simultaneously) – 15 minutes, baking – 25 minutes Makes: 4 to 5 servings
Prep Time: 10 minutes Cooking Time: 10 minutes Makes: 6 servings
Prep Time: Cooking Time: 3 min Makes: 8 servings
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