Roasty Toasty Potatoes, Carrots, And Onions

[Guest guest]

Roasty Toasty Potatoes, Carrots, And Onions

 

2 pounds mature red potatoes, about 8 small but not tiny potatoes, scrubbed,

but not peeled, eyes removed

1 pound carrots, washed, scrubbed, unpeeled, stem end left on

2 large onions, quartered, peel on

1 tablespoon mild vegetable oil, such as corn, peanut, or canola oil

1 tablespoon Tamari or Shoyu soy sauce, to 2 tbsps. plus additional to taste

 

Preheat oven to 375 degrees. Bring 2 large pots of water to a boil. Oil spray

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 pot-holdered 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.

Makes 4 to 6 servings.

 

 

 

Be smarter than spam. See how smart SpamGuard is at giving junk email the boot

with the All-new Mail