Categories: side, vegetable

Ingredients

• cooking spray
• water
• 2 lbs boiling or all-purose potatoes, (about 8 small, but not tiny potatoes, scrubbed, eyes removed)
• 1 lb carrots, (about 6 medium), washed and scrubbed, unpeeled, stems left on
• 2 large onions, quartered, peel left on
• 1 tbs mild vegetable oil, such as corn, peanut, or canola
• 1-2 tbs soy sauce, plus more to taste

Directions

1. Preheat oven to 375 F

2. Spray a baking dish(es) – you need a baking space large enough to accommodate all the vegetables in a single layer – with cooking spray. Set aside.

3. Bring 2 large pots of water to a boil over high heat.

4. Drop the potatoes into one pot of boiling water and blanch for 6-8 minutes. Drain well and rinse under cold running water.

5. Place the carrots in the second pot of water and cook for 4 minutes for long, skinny carrots; 5-6 minutes for fatter carrots. Drain well.

6. Place the carrots and potatoes in the prepared baking dish(es) with the onion quarters (raw, skin still on). Tos the vegetables with the oil, rubbing it into the vegetables a bit with your hands.

7. Bake for about 30 minutes, then drizzle with soy sauce and toss again.

8. Continue baking until the 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 sides that have touched the pan. This will take 45-55 minutes total.

9. Remove from the oven and serve at once.

10. Thees vegetables may stay warm for 30-60 minutes before serving.

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