Print
Email
Add a photoServings: 1
Ingredients
- 4 x Potatoes, cut into chunks
- 2 x Onions, cut into chunks
- 3 x Carrots, cut into chunks
- 2 stalk Celery, cut into chunks
Directions
- This roasted potatoes recipe is very close to one we use, but we add in other vegetables along with the potatoes:We use corn oil in place of the extra virgin olive oil and a low salt version of the dry onion soup mix. For ease in mixing, pour all ingredients into a good-sized plastic bag and shake - Much easier and less messy this way. The rest of the recipe is prepared in the same manner as Sheila's. This is a wonderful way to prepare roasted vegetables. I have no idea where this came from originally - It's something we've been doing for years and year....
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1071g | |
| Calories 649 | |
| Calories from Fat 11 | 2% |
| Total Fat 1.29g | 2% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 216mg | 9% |
| Potassium 3686mg | 105% |
| Total Carbs 147.84g | 39% |
| Dietary Fiber 23.1g | 77% |
| Sugars 22.4g | 15% |
| Protein 17.09g | 27% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
