| 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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