Wednesday, January 27, 2010

Roasted potatoes, carrots & onions

We love these vegetables in the winter! So good with roasted chicken, beef roast or pork roast.

4-5 small potatoes, washed and cut into 1" pieces
5-6 carrots, peeled and cut into 1" pieces
2 large onions, cut into eighths
1 Tbsp drippings from roasted chicken, or bacon drippings, or oil
fresh rosemary (optional)

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.

Heat a large pot of water to a boil. Add potatoes and carrots, cooking 10 minutes once boiling again.

Carefully remove baking dish from oven. Add potatoes, carrots, onions and rosemary. Stir once or twice to mix vegetables and coat with drippings. Bake for 30-40 minutes or until just beginning to soften. Stir occasionally. Season with salt and pepper before serving.

1 comment:

Chef E said...

Yummmmm, I am thinking of this with some rabbit sausage I made for this cold night!

Aren't roasted veggies so comforting!