Roasted Carrots, Potatoes and Onions
What You'll Need
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
How to Make It
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.
Copyright 2019 Center for Nutrition Studies. All rights reserved.