Contributed by: News Canada
(NC) - Perfect side dish for roast beef or roast chicken.
Heat oven to 400 F (200 C).
Place potato and carrot chunks in a large bowl. Toss with vegetable oil until well coated. Set aside.
Blend together flour, cornstarch, salt, sugar, parsley, garlic powder, onion powder, thyme, dill weed, rosemary, paprika, mustard and pepper. Toss herb mixture with potatoes and carrots.
Line a large shallow pan with foil and generously spray with cooking spray. Place coated vegetables on prepared pan.
Bake in a 400 F (200 C) oven for 30 minutes or until vegetables are tender.
Hint: For more fibre, don't peel potatoes and carrots.
Also, this recipe can easily be cut in half.
Note: If you choose to cook Klondike Rose potatoes with the skin on, you will notice the colour of the skin changes to brown. This in no way takes way from the amazing taste!
Nutritional Information: Per Serving : calories 189, fat(g) 3.9, cholesterol (mg) 0, Sodium (mg) 920, carbohydrates (g) 36.3, fibre (g) 4.2, protein (g) 3.4
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