Yield: 4 servings
Measure | Ingredient |
---|---|
3 larges | White potatoes, thin-skinned |
\N \N | (2 lbs total); cut in 1/2x4\" strips |
2 pounds | Carrots; cut in 1/2x4\" strips |
2 tablespoons | Salad oil |
\N \N | Salt and pepper |
\N \N | Cider vinegar; optional |
Recipe by: Best of Sunset Light & Healthy Cook Book-ISBN 0-376-0242-3 Preparation Time: 0:55
Mix potatoes, carrots, and ½ Tbs of the oil; set aside.
Grease 2 large rimmed baking sheets with remaining oil and place in a 425 F oven for 5 mins. Spread vegetable mixture evenly on hot baking sheets and bake, turning once with a spatula, until vegetables are lightly browned and tender when pierced (about 45 mins total); switch pan positions halfway through baking.
Transfer vegetables to a napkin-lined basket. Season to taste with salt and pepper. Sprinkle with vinegar, if desired. Makes 4 servings.