Roasty-toasty Potatoes, Carrots, And Onions

We say we want revival…but on our terms. Sadly, we pray: 1. “Come Holy Spirit…but only if You promise in advance to do things the way we have always done them in our church.” 2. “Come Holy Spirit…but only if I have some sort of prior guarantee that when You show up you won’t embarrass me.” 3. “Come Holy Spirit…but only if Your work of revival is one that I can still control, one that preserves intact the traditions with which I am comfortable.” 4. “Come Holy Spirit…but only if Your work of revival is neat and tidy and dignified and understandable and above all else socially acceptable.” 5. “Come Holy Spirit…but only if You plan to change others; only if You make them to be like me; only if You convict their hearts so they will live and dress and talk like I do.” 6. “Come Holy Spirit…but only if You let us preserve our distinctives and retain our differences from others whom we find offensive.”

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Tvfn	4	Servings

INGREDIENTS

2	lb	Mature red potatoes, about 8
		small but Scrubbed not
		tiny potatoes
1	lb	Carrots, about 6 medium
		washed and scrubbed
		unpeeled stem end left
		on
2		Onions, quartered peel left
		on
1	T	Mild vegetable oil, such as
		corn peanut or canola
		oil
1	T	Tamari or Shoyu soy sauce
		plus additional to taste
		to 2

INSTRUCTIONS

1
Preheat oven to 375 degrees. Bring 2 large pots of water to a boil.
Oil or spray with Pam a baking dish, or dishes you need baking space
large enough to accommodate all the vegetables so they're not lying  on
top of each other. Drop the potatoes into one pot of boiling water  and
blanch for about 6 to 8 minutes, then drain well, running cold  water
over potatoes. Repeat with the carrots in the second pot of  water,
allowing 4 minutes blanching time for long, skinny carrots; 5  to 6 for
fatter carrots. Drain well. Place the potatoes and carrots  in the
prepared baking dish with the onion quarters (raw, skin still  on).
Toss the vegetables with oil, rubbing it into the vegetables a  bit
with your hands. Let bake about half an hour, then drizzle with  the
Tamari or Shoyu and toss again (yes, of course using an implement  this
time, silly or just shake the pan with potholdered hands). Let  bake
until potatoes and carrots are soft you should be able to pierce  them
easily with a fork at their thickest point and quite browned  here and
there, especially on the edge that has touched the pan. This  will take
about 45 to 55 minutes total. Serve, at once, hot... but  these
agreeable vegetables also don't mind staying in a warm place  for 30
minutes or so if need be even an hour before serving. Yield: 4  to 6
servings  NOTES : CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9340 Recipe
by: not  cut open or destemmed 1 large, juicy, Posted to MC-Recipe
Digest V1  #633 by "Ed Bauman" <[email protected]> on May 31, 97

A Message from our Provider:

“Only with Jesus can you reach your full potential”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 828 Calories From Fat: 607 Total Fat: 67.8g Cholesterol: 159mg Sodium: 178.3mg Potassium: 745.7mg Carbohydrates: 12.5g Fiber: 4.3g Sugar: 5.9g Protein: 40.9g