Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 larges | Plantains; peeled and cut into chunks |
| 2 larges | Carrots; cut into chunks |
| 1 medium | Onion; sliced |
| 4 teaspoons | Olive oil; optional |
| \N \N | Salt and pepper |
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 Converted by MM_Buster v2.0l.