English50 min
Roast vegetables
Potatoes, carrots, onion, and pepper on one pan.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
198
Calories
790 kcal in this batch
Protein
2.8 g
Fat
10.5 g
Carbs
24.4 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
Method
- 1
Cut everything into chunks.
- 2
Toss with the oil and the salt on one pan.
- 3
Roast at 425°F until the potatoes are soft and the edges are brown, about 35 minutes.
- 4
Turn once.
Cook's notes
Keep the pieces about the same size.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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