24 medium potatoes, cubed
2 big onions, chopped
15 big carrots, sliced into coins
1/8 cup oil
Preheat oven to 425.
Mix all vegetables in a big bowl. Divide into two large (9x13) casserole dishes. Drizzle 1 T oil over each. Cover with foil. Bake for 45-55 minutes until carrots are done. Serves 10-12.
Instant Pot instructions: Put one cup water and trivet in bottom of instant pot. Using foil, wrap the ingredients up and place on top of trivet. Pressure cook for 35 minutes, quick release.
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