Roasted Vegetables
3 Russet potatoes
3 Yellow squash
2 Zucchini squash
3 Carrots
1 Medium Onion, coarsely chopped
Butter flavored sprinkles or spray
Garlic Salt
Pepper
Cut potatoes into bite-size cubes. Cut squashes into fairly large
chunks. Cut carrots into 1 inch pieces, then quarter lengthwise for
faster cooking. Combine all ingredients in casserole dish and sprinkle
with butter-buds, garlic salt and pepper. Bake, covered, at 375 for one
hour. This dish is surprisingly delicious.
Brooke Pembroke
Valley View, Texas
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