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Roasted Vegetables

Roasted Vegetables

Slow roasting in a cast-iron skillet accentuates the natural sweetness of these root vegetables. If desired, you may omit the olive oil and add vegetables to the Dutch oven with the pot roast during the last hour of baking.

This recipe goes with Aunt Mary's Pot Roast

Southern Living FEBRUARY 2004

  • Yield: Makes 6 servings

Ingredients

  • 1 1/2 pounds new potatoes, cut in half
  • 1 (16-ounce) bag baby carrots
  • 2 medium onions, quartered
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Preparation

Toss potatoes, baby carrots, and onions with olive oil, and season to taste with salt and pepper.

Bake at 300° in a large cast-iron skillet for 45 minutes, stirring once.

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Roasted Vegetables recipe

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