| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Low fat, Side dishes, Vegetables, Vegetarian |
6 |
servings |
INGREDIENTS
| 2 |
lb |
Yellow Fin Potatoes |
| 2 |
lb |
Carrots; Small To Med Carrots |
| 2 |
tb |
Extra Virgin Olive Oil |
| 3 |
tb |
Red Wine Vinegar |
|
|
Salt And Pepper; To Taste |
INSTRUCTIONS
These may be roasted ahead of time and served barely warm or at room temp.
Preheat the oven to 400F.
Mix together the potatoes, carrots, oil, vinegar, salt and pepper.
Place in a roasting pan, cover with foil.
Roast for 35 min Remove the foil and roast another 10 min.
Serves 6
This has a nice taste as a result of the red wine vinegar.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
NOTES : Cal 188.4 Total Fat 4.9g Sat Fat 0.7g Carb 34.5g Fib 5.9g Pro 3.7g
Sod 54mg CFF 22.2%
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Dec 14,
1998, converted by MM_Buster v2.0l.
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