3 large baking potatoes
6 large carrots
2 large onions, size of a baseball
4 tablespoons olive oil
2 tablespoons butter
Salt and freshly ground black pepper to taste
3 tablespoons finely chopped parsley, for garnish
Preheat oven to 400 degrees.
Peel the potatoes. Cut them in quarters lengthwise, like
very thick French fry wedges. Peel the carrots. Cut them
in half crosswise and then in half lengthwise. Do the
same with the onions.
Place the carrots, onions and potatoes in an oven-proof
pan or casserole. Add the vegetable oil, butter and salt
and pepper. Toss the vegetables until they're evenly
coated with oil and seasonings.
Roast uncovered for 45-55 minutes, stirring every 15
minutes, until all the carrots, onions and potatoes are
evenly browned and tender.
Serve on a warmed serving platter and sprinkle with