INGREDIENTS:
_5 large carrots, cut diagonally into 1/2 inch slices (or use baby carrots)
_4 medium white potatoes, dig bite-sized chunks
_1 medium Vidalia onion , dig eighths
_2 cloves garlic, diced
_6 tablespoons butter, melted
_salt & pepper
DIRECTIONS:
_Preheat oven to 425 degrees.
_Combine carrots, potatoes, onion and garlic with melted butter in 8×8″ square glass pan.
_Season generously with salt and pepper, toss.
_Cover pan with aluminium foil and bake for 45 minutes.
_Uncover, stir and continue baking for an additional half-hour (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to permit to brown and crisp.
SERVES: 4
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