Roasted Potatoes, Carrots and Onions Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 small to medium potatoes
3 medium carrots
2 medium onions
3 T. melted butter
Dried basil
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Directions: |
Directions:Pre-heat oven to 450 degrees. Peel potatoes and slice in 1/4" slices. If potatoes are medium size, cut each slice in half. Peel carrots and cut into 1" long chunks. Peel onions and cut in half vertically. Cut each half into vertical slices about 1/2" wide (like orange sections). Try to keep slices intact as much as possible. Melt butter in a medium bowl and add potato slices to cover completely. Place potatoes singly on a cookie sheet. Add carrot chunks to melted butter and place singly on cookie sheet with potatoes. Place onion chunks on cookie sheet (as intact as possible) and drizzle remainder of melted butter over onions. Sprinkle vegetables with sea salt, freshly ground pepper and dried basil. Roast for 15 minutes, remove from oven and turn potatoes over. Season this side of potatoes. Do not turn carrots or onions. Continue roasting for five minutes or until potatoes are starting to brown and carrots and onions are still slightly firm. |
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Number Of
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Number Of
Servings:2 to 3 |
Preparation
Time: |
Preparation
Time:10 minutes |
Personal
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Personal
Notes: This is Skip's and my favorite vegetable dish. I had never roasted veggies singly on a cookie sheet until I saw Paul prepare them this way. They're delicious. I guess you can always learn something from your kids!
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