Sun Oven Potato And Carrot Bake Food

CARROT POTATO CASSEROLE

Steps:

• In a large saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1/2 cup cheese, stirring until melted. Add the potatoes, carrots and onion. , Transfer to a greased 8-in. square baking dish. Cover and bake at 350° for 1 hour. Sprinkle with the remaining cheese. Bake, uncovered, for 15 minutes longer or until potatoes are tender.

ROASTED CARROTS AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
• Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

BAKED POTATOES WITH CARROTS, SWEET POTATOES, AND ONIONS

Steps:

• Pre-heat the oven to 375 degrees. In a large bowl, combine all the ingredients and toss to mix well. Transfer to an oiled baking pan and bake, covered with foil, for 30 minutes. Uncover, stir, and bake for an additional 30 to 45 minutes, or until tender. Place under a preheated broiler about 3 inches from the heat until golden brown.

EASY OVEN-SIMMERED POTATOES, CARROTS AND ONIONS

Steps:

• In large baking dish with lid, place all ingredients.*There should be enough liquid to just cover.
• Cover and bake in 350ºF oven for about 2 hours or til very tender.
• Stir occasionally.
• This goes nicely, (and easily), with roasted chicken which bakes for the same amount of time at the same temperature. A no-fuss meal!
• *If you substitute chicken broth for the bouillon, you will need to add salt.
• **You can remove veggies from broth and thicken to a gravy if desired. To make it into gravy, bring the broth to a low boil in a small frying pan or saucepan.
• Add 1 tbsp cornstarch mixed with 1 tbsp cold water. Pour in and stir for 1-2 minutes. It will thicken immediately.
• Add slowly to get the desired thickness of gravy. You may not need it all, or may want to add even more. (Thicken it to your own liking).
• ***You can also make this on the stove quickly if desired. Bring to a boil, then simmer til veggies are tender. About 20-30 minutes.

SAUSAGE, POTATO, CARROT BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix Kielbasa, potatoes, onion, baby carrots, and garlic in a roasting pan; season with salt and pepper. Drizzle olive oil over the mixture; stir to coat. Cover the baking dish with aluminum foil.
• Bake in preheated oven for 1 hour. Remove aluminum foil and bake until potatoes are completely cooked, about 30 minutes more.

SUN OVEN POTATO AND CARROT BAKE

Steps:

• Set Sun Oven out to preheat. Put the carrots in a shallow pot, add 1/3 cup water, and dot with 2 tablespoons of the butter. Cover and transfer to the Sun Oven. Arrange the potatoes around the sides of the pot and on the lid if they don't all fit. Cook until carrots and potatoes are tender, about 2 hours. Leave the Sun Oven out. Press the carrots and any cooking juices through a ricer into a large bowl. Cut the potatoes in half, scoop out the flesh, and press through the rice into the bowl. Using an electric mixer beat in the remaining 4 tablespoons butter, cheese and gradually add the milk until reaching the desired consistency. Season to taste with salt. Butter an oval roasting pan or baking dish. Spread the potato mixture out in the pan (Can be made one day ahead. Cover and chill). Cover and bake in the Sun Oven until heated through and browned, about 45 minutes. (For conventional ovens, preheat to 350?F and bake uncovered).