YIELD Makes 2 servings
|4||ounces carrots, peeled and cut in 1/4-inch diagonal slices|
|4||ounces red potatoes, scrubbed and cut in 1/2-inch wedges|
|4||ounces yellow onion, cut in 1/2-inch wedges|
|1||tablespoon sesame oil|
|1/2||teaspoon dried thyme leaves|
|1/4||teaspoon salt, or to taste|
|1/4||teaspoon black pepper|
- Preheat oven to 425°F.
- Line baking sheet with foil. Place vegetables on baking sheet and toss with remaining ingredients until well coated. Arrange in single layer and bake 15 to 17 minutes or until vegetables are beginning to brown on edges.
- Season with additional 1/8 teaspoon salt, if desired.
|Saturated Fat||1 g|
|Total Fat||7 g|
|Calories from Fat||43 %|
Stovetop 'Baked' Beans from Hunt's are flavored with bacon and onion, then slowly simmered in a sweet-and-savory sauce. They make the perfect complement for a family barbecue or picnic.
Learn how to make stuffing that will literally tempt the soul because it tastes so moist and delicious.