Wednesday, July 21, 2010


INGREDIENTS
(1) 16-ounce bag baby carrots
4-5 medium red potatoes, scrubbed and cut into 1/2-inch wedges
2 medium red onions, cut into 1/2-inch wedges
Olive oil (enough to coat, about 2 tablespoons)
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper

DIRECTIONS
1. Preheat oven to 425°F.
2. Line baking sheet with non-stick foil, or spray foil with cooking spray (these veggies have a tendency to stick). Place vegetables on baking sheet and toss with remaining ingredients until well coated. Arrange in single layer and bake 30 minutes. Check for tenderness. If not tender enough, bake for 10-15 minutes more.
3. Season with additional salt, if desired.

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