Potatoes

Roasted Roots

1 1/4 pounds boiling potatoes, peeled and cut into 1-inch cubes (3 cups)
1 pound rutabaga, peeled and cut
1 tablespoon vegetable oil
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Place rack in lower third of oven. Preheat oven to 425 degress F. In a large bowl, toss together potatoes, rutabagas and oil. Spread out on a large baking sheet. Cover with foil and roast until just tender, about 45 minutes.

Sprinkle the vegetables with sugar, salt, and pepper; toss gently to coat. Return to the oven and roast, uncovered, for 25 minutes longer, or until golden brown and glazed.

Serves 4.

From www.gov.nf.ca.

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