Saturday, January 10, 2009

Roasted vegetables

2 large potatoes, washed and cubed
3 carrots, peeled and sliced
1 onion, peeled and quartered
4-5 cloves garlic, crushed
1 lb green beans (fresh or frozen), trimmed
1-2 Tbsp chicken drippings (could use bacon fat)
salt and pepper
lemon slices

Put large ceramic or glass baking dish in oven and heat to 425°. When hot, melt chicken drippings in pan and quickly spread around with a spatula to coat edges and bottom. Add potatoes, carrots, onions and crushed garlic. Stir once or twice to mix vegetables and coat with drippings. Bake for 25 minutes or until just beginning to soften. Stir occasionally.

Add green beans on top of other vegetables and bake for another 10-15 minutes. Season with salt and pepper and serve with lemon slices.

1 comment:

CindyB2463 said...

I like the idea of using some chicken drippings or bacon fat. I've always made this dish with some clarified butter. But, sometimes I get a little carried away with the amount of butter!

I don't know why I never thought of serving this with lemon. What a great idea! I will do this next time.