Yield: 4 Servings

Gayle Nowell, adapted from …

Gayle found this in… Sunset or some similar magazine. We’ve adopted and adapted it many times. Goes great with a holiday dinner.

• 1lb yellow potatoes, sweet potatoes or mix, cut into chunks
• 2lb baby carrots, halved lengthwise
• 1-2red, yellow, or sweet onions, cut into wedges
• olive oil or duck fat
• salt and pepper to taste
• 2lb haricots verts or green beans, trimmed

Options:

• 2parsnips
• 3TBS rendered duck fat instead of olive oil
• Sprigs of fresh rosemary or sprinkle with dry

Preheat oven to 425°F.

Line a baking sheet with foil and coat with nonstick spray.

Toss potatoes or parsnips, carrots, and onion in oil to coat. Season with salt and pepper, then transfer to prepared baking sheet and roast 30 minutes.

Meanwhile, toss beans with oil, salt, and pepper; after 30 minutes, arrange beans on the roasted vegetables and cook 15 more minutes, or until potatoes are tender.