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Roasted Vegetables

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Use any combination of hardy vegetables.
 
 
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SKILL LEVEL
Serves
6 servings
 
 
Crown®
 
 
Ingredients
 
1/2 cup butter OR margarine, melted
2 tablespoons Crown® Lily White® Corn Syrup
2 teaspoons garlic salt
2 teaspoons rosemary
6 cups vegetables, cut into bite-sized pieces (any combination of cut up potatoes, sweet potatoes, carrots, fennel, parsnips and onion)
 
 
Instructions
 

Mix butter, corn syrup, garlic salt and rosemary in a small bowl. Place vegetables in a separate large bowl.

Toss vegetables with butter mixture. Pour onto shallow greased baking pan.

Roast at 425°F for 1 hour or until vegetables are tender and browned.

 
Total Time
 
Bake Time 60 minutes
 
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