Carrots And Potatoes Roasted With Onion and Garlic
This is a great recipe to use leftover pot roast veggies in. Omit step 3 & 4. You will only need to roast them for 30 minutes, uncovered.
|5||large carrots, cut diagonally into 1/2 inch slices (or use baby carrots)|
|4||medium white potatoes, cut into bite-sized chunks|
|1||medium vidalia onion, cut into eighths|
|2 cloves||garlic, diced|
|6 tablespoons||butter, melted|
|salt & pepper|
1 Preheat oven to 425 degrees.
2 Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
3 Season with salt and pepper to taste, toss.
4 Cover pan with aluminum foil and bake for 45 minutes.
5 Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.