| 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 |
ts |
Salt |
| 1/2 |
ts |
Ground black pepper |
| 1/2 |
ts |
Dried dill weed |
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.
173 cals, 8g fat
Recipe by: North American Radish Council
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