Name: Roasted Carrots, Potatoes and Onions
Prep time: 10 min
Cook time: 60 min
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

Recipes » Main Dish » Roasted Carrots, Potatoes and Onions

By Vicki Brett-Gach

(1)

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 .

Prep: 10 mins Cook: 1 hr

Gluten Free Low Sugar Nut Free Soy Free

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

Whole Food, Plant-Based Living: Getting Started

Instructions

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.