Sunday, February 21, 2010

Dutch Oven - Spicy Potatoes and Carrots


This is part II of last night's 3 pot meal. We bought so many vegetables, that they wouldn't fit in a single 12" dutch oven, so I added a second 12 incher to cook these veggies.

Oil
Potatoes, cubed
Carrots
Italian salad dressing mix
Paprika

Oil dutch oven and add potatoes and carrots. Mix well with salad dressing mix and generous shakes of paprika. Toss in oil, coating vegetables and bake for 60-90 minutes until potatoes and carrots are tender. Serve with a roast or other meat main dish.

5 Stars

Bon Appetit!
The Outdoors Start at Your Back Porch!

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