Roasted Potatoes with Vegetables

by Dawn Altomari-Rathjen, LPN, BPS,
and Jennifer M. Bendelius, MS, RD

Serves up to 6.


3 Idaho baking potatoes
1 sweet potato
3 carrots
1 yellow onion
1/2 pound button mushrooms
2 tablespoons olive oil
Fresh-cracked black pepper, to taste Kosher salt, to taste


    • Preheat oven to 400 degrees F.
    • Dice the potatoes and carrots. Dice the onion. Trim off any discolored ends from the mushrooms stems.
    • In a large bowl, mix together the olive oil, potatoes, onions, carrots, and mushrooms. Place them evenly in a roasting pan, and sprinkle with salt and pepper.
    • Roast the vegetables for 30 to 45 minutes, until tender.

Freezing Vegetables

Potatoes

Scrub new potatoes. Cook in boiling water until almost done. Drain, cool, pack in freezer bags. Seal, label and freeze for up to 6 months.

Slice and deep fry 4 minutes. They should be tender but not browned. Drain and cool on paper towels. Place on a tray in a single layer and freeze 30 minutes. Pack in freezer bags, remove air, label and seal. Freeze up to 3 months.

Prepare mashed potatoes and freeze up to 3 months.


Sweet Potatoes

Peel and cut into pieces. Blanch 3 minutes in boiling water, chill in iced water 3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. It'll keep for 6 months.


Tomatoes

Wash, remove stems, cut into halves or quarters or leave whole. Dry and pack into freezer bags. Remove air, label and seal.

Dip into boiling water 1 minute. Remove and peel. Place on a tray and freeze for 30 minutes. Place in plastic bags, remove air, seal and label.

Simmer chopped tomatoes in a pan for 5 minutes or until soft. Push through a sieve or food mill to remove skins and seeds. Cool and pack in plastic containers, leaving headspace. Keeps 6 months.