Saturday, March 18, 2006

Roasted Root Vegetables

We loved these veggies. I served them with a Morning Star 9-Bean Loaf and topped it all with mushroom gravy. This is a modified recipe inspired by Meatout Mondays.


2 large onion, quartered
5 large Yukon Gold potatoes, quartered
2 large sweet potatoes, cut into 2" pieces
5 large carrots, cut into 2" pieces
5 garlic cloves, crushed
2 tsp. olive oil
2 Tbs. dried dill weed (or rosemary, basil, curry)
1 tsp. sea salt


  1. Toss cut vegetables, garlic, oil, dill, and salt in a bowl.
  2. Transfer to baking sheet and roast in a 450° oven for 50 minutes, or until the vegetables are not hard, and have browned.
  3. During the last 30 minutes of roasting, toss vegetables every 10 minutes to ensure they do not burn on any one side.

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