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Recipes » Main Dish » Roasted Carrots, Potatoes and Onions
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1 ½ lbs Yukon Gold potatoes, chopped into ¾-inch cubes

1 ½ lbs carrots, chopped into ¾-inch pieces

1 large onion, diced into ¼-inch pieces

½ cup water (or more, if needed)

Salt (optional) and pepper, to taste

Creole seasoning, to taste

1 tsp dried dill for garnish

1 Preheat oven to 400 degrees F.

2 Place vegetables in a large nonstick roasting pan with ¼ cup water. Add the seasoning (except dill) and combine gently.

3 Roast uncovered for 40 minutes, then stir gently, and add another ¼ cup of water (or slightly more) if needed. Continue to roast for another 20 minutes, or until all of the vegetables are nice and tender. Remove from oven.

Use a good quality nonstick roasting pan.

Let your vegetables begin to caramelize before roasting.

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