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Roasted Potatoes and Rutabaga Recipe

   
 

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     Roasted Potatoes and Rutabaga

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

Ingredients
3 medium-size sweet potatoes, 8 oz. each
1 medium-size rutabaga; about 1 lb.
3/4 pound small red potatoes
1 medium-size onion
3 T salad oil
1/2 tsp salt
 

Instructions
Cut each unpeeled sweet potato lengthwise into 1-inch-wide strips. Peel rutabaga; cut into 3/4-inch chunks. cut each unpeeled red potato in half. Dice onion.
In large bowl, toss sweet potatoes with 1 T salad oil; place sweet potatoes at one end of a large roasting pan, 17x11, or jelly-roll pan. In same bowl, toss rutabaga with 1 T salad oil; arrangein roasting pan with sweet potatoes. Repeat with red potatoes and remaining salad oil.
Sprinkle onion and salt over vegetables.
Roast on lower rack of 350 oven 1 1/4 hours or until tender and browned; with pancake turner, turn vegetables once during roasting.
Serving Suggestions
200 calories; 3g fat; 0mg cholesterol per serving


Originally Submitted
2/6/2009





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