1. Preheat oven to 350 degrees F. Spray a roasting pan or rimmed baking sheet with vegetable cooking spray. Also spray a 12-cup mini-muffin pan and set aside.
2. Cut potatoes, carrots, and onion into bite-size pieces and place in the roastingpan. Drizzle with oil, sprinkle with salt and pepper, and toss to coat. Bake until tender, about 45 minutes.
3. Let the vegetables cool about 10 minutes, then place in a food processor and add the egg. Pulse until a paste forms, and then divide mixture among the 12 mini-muffin cups. Bake until slightly browned, about 15 to 20 minutes. Let cool slightly, then serve.
Source: Hannaford fresh Magazine, May - June 2013