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Oven-Roasted Carrots, Onions and Potatoes

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Recipe by: Chef John V.
Serving size: 6 portions
Preparation time: about 1 hour 30 minutes


3 large baking potatoes
6 large carrots
2 large onions, size of a baseball
4 tablespoons olive oil
2 tablespoons butter
Salt and freshly ground black pepper to taste
3 tablespoons finely chopped parsley, for garnish
Preheat oven to 400 degrees.

Peel the potatoes. Cut them in quarters lengthwise, like very thick French fry wedges. Peel the carrots. Cut them in half crosswise and then in half lengthwise. Do the same with the onions.

Place the carrots, onions and potatoes in an oven-proof pan or casserole. Add the vegetable oil, butter and salt and pepper. Toss the vegetables until they're evenly coated with oil and seasonings.

Roast uncovered for 45-55 minutes, stirring every 15 minutes, until all the carrots, onions and potatoes are evenly browned and tender.

Serve on a warmed serving platter and sprinkle with chopped parsley.

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