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Roasted Potatoes, Carrots, & Onions January 3, 2010

Filed under: Daniel Fast — thesimplesaver @ 8:47 pm
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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

Garlic salt

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.

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