I experiment a lot in my kitchen which means I often forget to measure items for new recipes. This is one such recipe! I usually just cut the veggies until they fill the pan that I am using. You can eat as many vegetables as you like on the Daniel Fast…yay!
Roasted Potatoes, Carrots, & Onions
Potatoes, washed and cut into bite-sized pieces
Baby carrots or large carrots washed, peeled, and cut into bite-sized pieces
Onions, cut into bite-sized pieces
2 or 3 tablespoons of vegetable or olive oil
Salt & pepper
Mrs. Dash Table Blend or any additional seasonings that you like (optional)
In a 13×9 inch dish, combine potatoes, carrots, and onions. Add oil and toss veggies to coat. Add seasoning and toss again. Cover with foil and bake on 400 degrees for 1 hour or until veggies are tender. Stir occasionally to prevent sticking.
Alternate Idea: Mark and I also like to cook a mix of white potatoes and sweet potatoes this way. When I do this, I leave the onions out of the recipe.