Playing the baked blues
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- Black Pepper to taste
- 1/2 tsp paprika
- 5 small Blue Potatoes
- 1 cup Red Onions
- 1 tsp. Rosemary, whole
- 1 cup Carrots, chopped
- 1 Bouillon cube
- Sea salt to taste
- 1/2 cup Water
1)Preheat oven to 425 degrees.
2)Scrub the potatoes and carrots well, then rinse. Trim all blemished areas, and cut off carrot tops.
3)Cut the potatoes into one and a half inch cubes and transfer into a medium-size mixing bowl.
4)Cut each carrot into quarters lengthwise, then chop these carrot lengths into three inch sections.
5)Cut the ends from the onions, remove the husk, and chop into two inch chunks. Add the carrots and onions into same bowl with potatoes.
6)Sprinkle with herbs, and cover with fitted lid. Place dish into preheated oven and bake for 30-35 minutes, until vegetables are softened.
7)Remove dish from oven, uncover lid and stir veggies once, then return dish to oven to brown veggies for 15 more minutes, still uncovered.
8)Once veggies are browned, remove dish from oven, and allow to cool for ten minutes before scooping veggies out onto a serving platter.