June 26, 2017

Roasted Veggies



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Roasted Veggies
Fifth Graders at the Dothan Brook School Enjoy Roasted Roots: 
Students at the Dothan Brook School in Wilder, VT harvested potatoes, carrots, and butternut squash from their garden with teacher Cherrie Torrey. Students peeled the vegetables and Mrs. Torrey cut them up. They baked them at 350 degrees on a greased baking sheet with canola oil and then spattered some oil on the top of the vegetables and lightly sprinkled salt and pepper. Students sampled and enjoyed the special snack!

from: http://us1.campaign-archive1.com/?u=c05f1db9dce9fa4f602a8173c&id=e1369823ca&e=fd551f73b0#DBS