Roasty-Toasty Potatoes, Carrots, and Onions
(from CLattuada’s recipe box)
Source: The Passionate Vegetarian
Prep time: 45 minutes
Cook time: 45 minutes
Serves 6 people
Ingredients
- cooking spray
- water
- 2 lbs boiling or all-purose potatoes, (about 8 small, but not tiny potatoes, scrubbed, eyes removed)
- 1 lb carrots, (about 6 medium), washed and scrubbed, unpeeled, stems left on
- 2 large onions, quartered, peel left on
- 1 tbs mild vegetable oil, such as corn, peanut, or canola
- 1-2 tbs soy sauce, plus more to taste
Directions
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Preheat oven to 375 F
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Spray a baking dish(es) – you need a baking space large enough to accommodate all the vegetables in a single layer – with cooking spray. Set aside.
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Bring 2 large pots of water to a boil over high heat.
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Drop the potatoes into one pot of boiling water and blanch for 6-8 minutes. Drain well and rinse under cold running water.
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Place the carrots in the second pot of water and cook for 4 minutes for long, skinny carrots; 5-6 minutes for fatter carrots. Drain well.
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Place the carrots and potatoes in the prepared baking dish(es) with the onion quarters (raw, skin still on). Tos the vegetables with the oil, rubbing it into the vegetables a bit with your hands.
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Bake for about 30 minutes, then drizzle with soy sauce and toss again.
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Continue baking until the potatoes and carrots are soft – you should be able to pierce them easily with a fork at their thickest point – and quite browned here and there, especially on the sides that have touched the pan. This will take 45-55 minutes total.
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Remove from the oven and serve at once.
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Thees vegetables may stay warm for 30-60 minutes before serving.