| • 5 Yukon Gold potatoes, peeled and diced |
| • 1 large sweet onion, cut into eights or sixteenths |
| • 5 carrots, peeled and cut to about ¾-inch nuggets |
| • ⅓ cup olive oil |
| • ⅓ tsp salt or to taste |
| • ¼ tsp pepper or to taste |
| 1: Heat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil. | |
| 2: Place cut vegetables on the baking sheet and drizzle with the oil. Toss with your hands to cover the vegetables evenly. | |
| 3: Season with salt and pepper. Bake for 40-50 minutes, stirring occasionally. |
The above is the recipe as it was originally provided.
Ten small Idaho potatoes, and a pair of small-to-medium yellow onions works well. More carrots doesn't hurt, either.
The seasoning here is pale. Parsley, rosemary, and bay leaves work well. It also can help to add water, ¼ to ⅓ of a cup, to the pan to help steam everything and let the bay leaves do their magic.
Adapted from The Pretty Bee.