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Roasted Vegetables Recipe

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

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