Sun Oven Potato And Carrot Bake Recipes

ROASTED SQUASH, CARROTS & WALNUTS

Steps:

• Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise., In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally., Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.

POTATOES AND CARROTS BAKED IN GRAVY

Steps:

• Mix gravy with water.
• Add cream of mushroom soup.
• Spray roasting pan with non stick spray.
• Place potatoes, carrots and onions on pan.
• Pour gravy mix over the above.
• Season with salt and pepper.
• Bake covered 350 for 1 hour.

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).

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.

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.

CARROTS & POTATOES ROASTED W/ ONION AND GARLIC

Steps:

• Preheat oven to 425 degrees.
• Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
• Season generously with salt and pepper, toss.
• Cover pan with aluminum foil and bake for 45 minutes.
• Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.

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.