Recipe for Roasted Roots (Potato, Carrot, Radish, Leek)

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Yield:

Ingredients:

Amount	Ingredient
1 lb	new potatoes, (about 3 cups)
1 lb	baby carrots, (about 2 cups)
12 oz	radish, (about 3 cups)
2 cup	leek whites, halved lengthwise
	then cut into 1-inch pieces
	OR onion wedges
1/4 cup	vegetable oil
1 tsp	salt
1/2 tsp	ground black pepper

Instructions:

Instructions: In a 15- by 10-inch roasting pan, toss potatoes, carrots,radishes and leeks with, salt, pepper and dill weed until well coated. Spread in a single layer.

Bake at 425 degrees about 45 minutes or until vegetables are tender, stirring occasionally.

Makes about 6 portions.

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