Wednesday, April 8, 2009


This is basically the same recipe as the ROASTED VEGETABLES that I put over pasta last week, but I keep the vegetables separate from each other, and cut the carrots and/or potatoes – you can do this with white potatoes, too, of course – to look like fries. Long and thin. I absolutely love these but the kids are hot and cold on them. 15 tries.

Scrub and/or peel your vegetables and slice into long thin pieces. Try to make them as uniform in size as possible.

Toss with olive oil, salt and pepper and roast at 375 – 400, stirring occasionally, until brown and crispy, 20 – 30 minutes. Serve hot.

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