These vegetables are easy to prepare and complement many meat dishes.
Makes 4 servings
2tablespoons olive oil
½pound small red potatoes*
½cup peeled baby carrots
1medium red onion, peeled, cut into 1-inch pieces
1 large yam, peeled, cut into ½-inch pieces
1 teaspoon dried rosemary
¼teaspoon coarsely ground black pepper
¼teaspoon kosher salt
Nutritional information per serving: Calories 147 (43% from fat) • carb. 19g • pro. 2g • fat 7g • sat. fat 1g • chol. 0mg • sod. 135mg • calc. 33mg • fiber 6g
Place rack in the Cuisinart® Exact Heat™ Convection Toaster Oven Broiler in position A and preheat oven to 450ºF on the Bake or Convection Bake setting. Add oil to an 11 x 7-inch baking pan and add red potatoes, carrots and onion. Toss gently to coat evenly with oil. Place in oven and bake for 10 minutes, stirring occasionally. Add yam pieces and bake, stirring occasionally, until vegetables are golden brown and soft but not mushy, about 25 more minutes. Sprinkle with rosemary, pepper and salt; toss to coat.
*Select small potatoes that are about 1 inch in diameter. If not available, cut large potatoes into 1-inch pieces.