GOLDEN POTATOES WITH CARROTS

3 medium baking potatoes; peeled &  cut into 1/4-inch slices

1 1/2 cups carrots; sliced into 1/4-inch thick pieces

1 tablespoon vegetable oil

1 cup onion; finely chopped

3/4 teaspoon dried thyme

1/2 teaspoon salt

1/8 teaspoon pepper

1. Cook potatoes and carrot in boiling water 5 minutes; drain.

2. Heat oil in a 10-inch cast-iron skillet over medium-high heat, swirling to coat bottom of pan. Add potatoes and carrots; saute 5 minutes. Add onions, thyme, salt and pepper; saute 10 minutes or until tender.

Yields 4 servings (Serving size = 1 cup)

CALORIES: 138; PROTEIN: 4g; FAT: 4g; CARBS: 24g; FIBER: 4g; CHOL: 0mg; IRON: 5mg; SODIUM: 321mg; CALC: 63mg.

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