Fall Harvest Vegetables
By: Sheri Wetherell
Published: Tuesday, December 1, 2009 - 12:24am

Ingredients




2 mediums sweet potatoes, peeled, cut into wedges
2 mediums parsnips, peeled, sliced
1 bulb fennel, sliced
1 medium onion, sliced
1 teaspoon salt
Freshly ground black pepper to taste
1/2 cup catalina or creamy French dressing
1/2 cup cranberry juice
1/4 cup maple syrup

Preparation

1 Heat oven to 350°F 2 Combine sweet potatoes, parsnips, fennel, onions, salt and pepper in a large, greased baking dish. 3 In a small bowl, mix together the dressing, juice and syrup and pour evenly over vegetables. 4 Bake for 45 minutes or until vegetables are tender.