A bounty of root vegetables are seasoned with a flavorful sauce of Catalina dressing, cranberry juice and maple syrup and baked until tender.

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

1. Heat oven to 350°F (175°C).
2. Combine sweet potatoes, parsnips, fennel, onions, salt and pepper in a large, greased baking dish.
3. In a small bowl, mix together the dressing, juice and syrup and pour evenly over vegetables.
4. Bake for 50 minutes or until vegetables are tender. Serve.

Makes 8 servings.