Roasted roots (potato, carrot, radish, leek)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | New potatoes; (about 3 cups) |
| 1 | pounds | Baby carrots; (about 2 cups) |
| 12 | ounces | Radish; (about 3 cups) |
| 2 | cups | Leek whites; halved lengthwise |
| Then cut into 1-inch pieces | ||
| OR onion wedges | ||
| ¼ | cup | Vegetable oil |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground black pepper |
| ½ | teaspoon | Dried dill weed |
Directions
In a 15- by 10-inch roasting pan, toss potatoes, carrots,radishes and leeks with, salt, pepper and dill weed until well coated. Spread in a single layer. Bake at 425 degrees about 45 minutes or until vegetables are tender, stirring occasionally. Makes about 6 portions.
173 cals, 8g fat
Recipe by: North American Radish Council Converted by MM_Buster v2.0l.
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