Roasty-Toasty Potatoes, Carrots, and Onions
| Yield: | 4 Servings |
| Categories: |
| 2 | lb | Mature red potatoes (about 8 small but, Scrubbed, not tiny potatoes) |
| 1 | lb | Carrots (about 6 medium), washed and scrubbed, unpeeled, stem end left on |
| 2 | lg | Onions, quartered, peel left on |
| 1 | tb | Mild vegetable oil, such as corn, peanut, or canola oil |
| 1 | tb | Tamari or Shoyu soy sauce, plus additional to taste (1 to 2) |
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