Roasted Potatoes and Carrots
- Potatoes (fresh or canned)
- Carrots (fresh or canned)
- Onions
- olive oil
- Mrs. Dash (optional)
- Garlic Salt/Powder (optional)
- Seasoned Salt (optional)
- Peel and cut fresh vegetables into bite size pieces or drain and rinse canned vegetables.
- If in a hurry and need to speed fresh vegetables along, microwave until soft and tender. This is a tremendous time saver.
- Add vegetables to a casserole dish or baking stone. Vegetables will roast faster if placed in shallow layers versus thicker layers.
- Add chopped onions to the potatoes and carrots.
- Splash with olive oil, just enough to lightly coat.
- Season to taste.
- Stir to spread olive oil and seasonings.
- Bake at 425* until golden brown and your desired tenderness, up to a ninety minutes if using fresh vegetables.
Recipe by DealsFromMsDo.com at https://dealsfrommsdo.com/roasted-potatoes-carrots/
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