Ingredients:

    * 7 cups quartered medium red potatoes (about 8 potatoes)
    * 1 sweet or yellow onion, roughly cut into pieces
    * 2 cups baby carrots
    * 2 tablespoons olive oil
    * 1 tablespoon finely chopped fresh rosemary, wrapped
    * 1 / 2 teaspoon salt
    * 1 / 2 teaspoon pepper

Preparation:

   1st In large bowl, combine potato wedges, onion, carrots, olive oil, rosemary, salt and pepper until the vegetables are evenly coated with oil and spices.
   2nd Spread the inside of the casserole with cooking oil sprays. Spoon the potato mixture on the inside, drizzling oil or spices in the bottom of the bowl over the top.
   3rd Cook on HIGH for 3-4 hours or LOW for 6-8 hours. Have fun!


Yield:
Makes 6-8 servings

Nutritional value:

Per serving: 191 calories, 5 g protein, 35 g carbohydrates, 3.7 g fat, 0.5 g saturated fat, 0 mg cholesterol, 3.5 g fiber, 167 mg sodium. Calories from fat: 17 percent.