Title: Roasty-Toasty Potatoes, Carrots, and Onions
Categories: Vegetable
Yield: 4 Servings

2	lb	Mature red potatoes (about 8
	sm	But -- scrubbed but
		Not pee
		Not tiny potatoes)
1	lb	Carrots (about 6 medium) --
		Washed and
		Scrubbed, unpeeled, stem end
		Left on
2	lg	Onions -- quartered, peel
		Left on
1	tb	Mild vegetable oil -- such
		As corn,
		Peanut, or canola oil
1	tb	Tamari or Shoyu soy sauce --
		Plus additional to
		Taste (1 to 2)

Preheat oven to 375 degrees. Bring 2 large pots of water to a boil. Oil or spray with Pam a baking dish, or dishes you need baking space large enough to accommodate all the vegetables so they're not lying on top of each other. Drop the potatoes into one pot of boiling water and blanch for about 6 to 8 minutes, then drain well, running cold water over potatoes. Repeat with the carrots in the second pot of water, allowing 4 minutes blanching time for long, skinny carrots; 5 to 6 for fatter carrots. Drain well. Place the potatoes and carrots in the prepared baking dish with the onion quarters (raw, skin still on). Toss the vegetables with oil, rubbing it into the vegetables a bit with your hands. Let bake about half an hour, then drizzle with the Tamari or Shoyu and toss again (yes, of course using an implement this time, silly or just shake the pan with potholdered hands). Let bake until 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 edge that has touched the pan. This will take about 45 to 55 minutes total. Serve, at once, hot... but these agreeable vegetables also don't mind staying in a warm place for 30 minutes or so if need be even an hour before serving. Yield: 4 to 6 servings

Recipe By : CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9340

From: "Ed Bauman" Date: 03 Mar 97 Meal-Master Format Recipes (Mailing List) Ä

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