Baked Fall Vegetables (Verna MacDonald)

By Cooky

Ingredients

• 2 sweet potatoes
• 2 parsnips
• 1 large red onion
• 340g baby carrots
• 1/2 cup Catalina Dresing
• 1/2 cup cranberry juice
• 1/4 cup maple syrup
• *I have made with carrots, broccoli and onions
• Turnips would be good too.

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 350. Lightly oil 2 rimmed baking sheets.
2. Peel veggies.
3. Cut sweet potatoes and parsnips into thick slides.
4. Cut onions into thick wedges.
5. Place in large bowl with carrots.
6. In a small bowl - stir dressing, syrup and juice.
7. Drizzle mixture over veggies.
8. Toss to coat then tumble onto baking sheets, spreading out in single layer.
9. Roast until veggies start to brown around edges, about 50 minutes.
10. Stir half way thru roasting.

*I cooked broccoli about 1/2 the time.