Name: Roasted Carrots, Potatoes and Onions
Ingredients: 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

By Vicki Brett-Gach

Roasting root vegetables is a classic food preparation method, and usually involves oil. However, avoiding oil has significant advantages, so I just substitute water , but you can also use veggie broth, beer or wine .

I made this!

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Gluten Free Low Sugar Nut Free Soy Free

All of our recipes are oil free and vegan.

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

Earn your plant-based nutrition certificate

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.