Recipe of the Month
November 2007
Fall Harvest Roasted Vegetables
Ingredients:
3 med. Red Potatoes, cut 1" pieces
2 cups frozen baby carrots
1 cup celery cut 1" pieces
1 zucchii cut in 1" pieces
1 yellow squash cut in 1/2" pieces
5 cloves garlic, cut into slices
1 tbsp. rosemary or thyme
1 tbsp olive oil
1 cup swansons vegetable broth
Directions:
Heat oven to 425 degrees, spray a 17x11 pan or shallow baking sheet with spray. Put vegetable, rosemary or thyme and oil in pan. Roast for 30 mins.
Pour Broth over the vegetables and stir. Roast for 20 min. or until the vegetables are fork tender.
Chef - Fran Sperka
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