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Autumn Harvest
Vegetables
- 2 medium sweet potatoes,
peeled, cut into wedges
2 medium parsnips, peeled, sliced
1 bulb fennel, sliced
1 medium onion, sliced
- 1 teaspoon salt
- Freshly ground black pepper
to taste
1/2 cup catalina or creamy French dressing
1/2 cup cranberry juice
1/4 cup maple syrup
- Heat oven to 350°F
(175°C).
- Combine sweet potatoes,
parsnips, fennel, onions, salt and pepper in a large, greased
baking dish.
- In a small bowl, mix together
the dressing, juice and syrup and pour evenly over vegetables.
- Bake for 50 minutes or
until vegetables are tender. Serve.
Makes 8 servings.
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