Roasted plantains and carrots
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Plantains; peeled and cut into chunks |
| 2 | larges | Carrots; cut into chunks |
| 1 | medium | Onion; sliced |
| 4 | teaspoons | Olive oil; optional |
| Salt and pepper | ||
Directions
Preheat oven to 450F.
In a large bowl, combine all the ingredients. Transfer them to a greased baking sheet or pan, cover loosely with foil, and bake the vegetables for 20 minutes longer, or until the plantains are tender.
Per serving: 155 Calories; 3g Fat (18% calories from fat); 2g Protein; 33g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 1 Vegetable; 2 Fruit; ½ Fat
Recipe by: The Vegetarian Way, Mark & Virginia Messina Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Mar 30, 1999, converted by MM_Buster v2.0l.
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