| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 6 | Servings | ||
INGREDIENTS
| 3 | md | Unpeeled baking potatoes |
| 2 | lg | Carrots, peeled |
| 2 | ts | Vegetable oil |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
INSTRUCTIONS
Recipe contributed by Rachel Rudel, RD, from her acclaimed cookbook "Cooking Healthy & Fast." Scrub potatoes; cut potatoes and carrots into 3-1/2" x 1/2" x 1/2" strips. Pat dry with paper towels. Combine oil, salt, and pepper in a large bowl. Add potatoes and carrots and toss to coat. Arrange in a single layer on a baking sheet coated with non-fat cooking spray. Bake at 475F for 25 minutes until tender and brown, turning after 15 minutes. NUTRITIONAL INFORMATION per 1/2 cup serving: 141 Calories; 1.79g Fat; 0mg Cholesterol; 247mg Sodium; Dietary Exchanges: 1 bread Posted to Recipe Page 27 October 96 Date: Sun, 27 Oct 1996 14:57:32 +0500 From: Gourmet Connection <capco@norwich.net>
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