Recipe - Roasty-Toasty Potatoes Carrots And Onions

2 pound Mature red potatoes (about 8
small but, Scrubbed, not
tiny potatoes)
1 pound Carrots (about 6 medium),
washed and scrubbed,
unpeeled, stem end left on
2 lg Onions, quartered, peel left
on
1 tablespoon Mild vegetable oil, such as
corn, peanut, or canola oil
1 tablespoon Tamari or Shoyu soy sauce,
plus additional to taste (1
to 2)

Preheat oven to 375 degrees. Bring 2 large pots of water to a boil. Oil or
spray with Pam a baking dish, or dishes you need baking space large enough
to accommodate all the vegetables so they're not lying on top of each
other. Drop the potatoes into one pot of boiling water and blanch for about
6 to 8 minutes, then drain well, running cold water over potatoes. Repeat
with the carrots in the second pot of water, allowing 4 minutes blanching
time for long, skinny carrots; 5 to 6 for fatter carrots. Drain well. Place
the potatoes and carrots in the prepared baking dish with the onion
quarters (raw, skin still on). Toss the vegetables with oil, rubbing it
into the vegetables a bit with your hands. Let bake about half an hour,
then drizzle with the Tamari or Shoyu and toss again (yes, of course using
an implement this time, silly or just shake the pan with potholdered
hands). Let bake until 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 edge that has touched the pan. This will
take about 45 to 55 minutes total. Serve, at once, hot... but these
agreeable vegetables also don't mind staying in a warm place for 30 minutes
or so if need be even an hour before serving. Yield: 4 to 6 servings

NOTES : CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9340 Recipe by: not cut
open or destemmed 1 large, juicy, Posted to MCRecipe Digest V1 #633 by "Ed
Bauman" BIRCHCREEK@msn.com on May 31, 97