Saturday, October 3, 2009

Roasted Potatoes and Carrots

Fall deliciousness:


5 large carrots, cut into fourths
10 small red potatoes, washed
1/2 large sweet onion, cut into chunks
4 garlic cloves
3 tbsp. butter, melted
1 tsp. salt
1 tsp. black pepper


Preheat oven to 425 F. Combine the all ingredients in a roasting pan. Cover all ingredients equally in the butter, salt, and pepper. Cover with aluminum foil. Roast for 45 minutes on the top rack. Uncover, toss, and roast for another 30 minutes, uncovered.

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