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Festive roast vegetables
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Prep Time: 20 min Cook Time: 60 min Ingredients 3 Granny Smith apples, cored, cut into 8 wedges | |
2 medium | red-skinned potatoes, cut into 1” (2.5 cm) pieces |
1 cup (250 mL) | whole baby carrots |
1 cup (250 mL) | rutabaga, cut into 1” (2.5 cm) pieces |
1 medium | parsnip, peeled, cut into 1” (2.5 cm) pieces |
1 medium | red onion, cut into 8 wedges |
1 | red pepper, sliced |
1 cup (250 mL) CAMPBELL'S® Ready to Use 25% Less Sodium Beef Broth | |
1/3 cup (75 mL) | maple syrup |
3 tbsp (45 mL) | olive oil |
1/3 cup (75 mL) | sweetened, dried cranberries |
1 tbsp (15 mL) | chopped fresh rosemary leaves |
½ tsp (2 mL) | cinnamon |
Directions
1. Combine all ingredients well in large mixing bowl. Place mixture into shallow 13” x 9” (34 x 22 cm) baking dish.
2. Bake at 400°F (200°C), stirring occasionally, until vegetables are tender – about 1 hour. Remove from oven and stir mixture well.
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