CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Vegetables | American | Veg09 | 6 | Servings |
INGREDIENTS
1 | lb | New potatoes, about 3 cups |
1 | lb | Baby carrots, about 2 cups |
12 | oz | Radish, about 3 cups |
2 | c | Leek whites, halved |
lengthwise | ||
Then cut into 1-inch pieces | ||
OR onion wedges | ||
1/4 | c | Vegetable oil |
1 | t | Salt |
1/2 | t | Ground black pepper |
1/2 | t | Dried dill weed |
1 | cals, 8g fat |
INSTRUCTIONS
In a 15- by 10-inch roasting pan, toss potatoes, carrots,radishes and leeks with, salt, pepper and dill weed until well coated. Spread in a single layer. Bake at 425 degrees about 45 minutes or until vegetables are tender, stirring occasionally. Makes about 6 portions. Recipe by: North American Radish Council Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 143
Calories From Fat: 85
Total Fat: 9.6g
Cholesterol: 0mg
Sodium: 625.6mg
Potassium: 353.6mg
Carbohydrates: 14.7g
Fiber: 4.5g
Sugar: 9g
Protein: 1.4g