Difference between revisions of "Pan Roasted Vegetables"
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RealRecipes (talk | contribs) m (Text replace - "Category:Mongolian Recipes" to "Category:Mongolian cuisine") |
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[[Category:Bacon Recipes]] | [[Category:Bacon Recipes]] | ||
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[[Category:Mongolian Vegetarian]] | [[Category:Mongolian Vegetarian]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
[[Category:Savory Recipes]] | [[Category:Savory Recipes]] | ||
Revision as of 17:18, 19 April 2012
Description
Ingredients
- 4 large baking potatoes
- 4 large carrots
- 1 large Onion
- 1/4 cup rendered fat or Bacon drippings
- salt & pepper to taste
Directions
Wash and trim all vegetables. Chop into bite-sized pieces. Place in a roasting pan and toss with rendered fat or drippings. (olive oil may be substituted for fat, although it will not yield the same savory effect.) Roast in the oven at 400 degrees until tender, about 40 minutes to 1 hour, stirring occasionally to coat with fat and ensure even browning. salt and pepper to taste.
