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  • Serves: 8 Servings

Roast Vegetables

  • Recipe Submitted by on

Category: Vegetables, Side Dishes

 Ingredients List

  • 5 Potatoes
  • 4 Onions
  • 1 Bunch celery
  • 1 Acorn squash
  • 1/3 c Vegetable oil
  • 3/4 c Salt
  • 1/4 ts Pepper


Peel and quarter potatoes and onions. Cut bunch of celery 3 inches from
base, reserving stalks for other use. Cut base into thick wedges, leaving
stem end intact. Cut squash in half; seed and cut into wedges.

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