Recipe - Roasted Plantains And Carrots

3 lg Plantains; peeled and cut
into chunks
2 lg Carrots; cut into chunks
1 md Onion; cut or sliced up
4 teaspoon Olive oil; optional
Salt and pepper

Preheat oven to 450F.

In a large bowl, combine all the ingredients. Transfer them to a greased
baking sheet or pan, cover loosely with foil, and bake the vegetables for
20 minutes longer, or until the plantains are tender.

Per serving: 155 Calories; 3g Fat (18% calories from fat); 2g Protein; 33g
Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 1 Vegetable; 2
Fruit; One half Fat

Recipe by: The Vegetarian Way, Mark & Virginia Messina

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on Mar 30,
1999, converted by MM_Buster v2.0l.