|
|
|
MailTribune.com
  • Roasted Vegetables

    • email print
  • »  RELATED CONTENT
  • 1 pound potatoes
    1/3 pound onions
    1 pound carrots
    1 tablespoon, plus 1 teaspoon canola or olive oil (or a mixture)
    Preheat oven to 350 F.
    Cut the vegetables into 1-inch cubs. Combine vegetables and the oil; toss until evenly coated. Arrange vegetables in a single layer on a parchment-lined baking sheet and cover with foil.
    Bake in preheated oven for approximately one and half hours, or until tender, then uncover and cook unti lightly brown. Serve immediately.
    Makes 8 servings.
    — Recipe adapted from Sodexho Nutrition Services
Reader Reaction
      • calendar