This is a favorite of mine. I never get over how good these vegetables are. I’m pretty sure they remind me of the pot roasts my mom used to make, and even then, the richly flavored carrots and potatoes were the best part.
Roasting root vegetables is a classic food preparation method, and usually involves oil. However, avoiding oil has significant advantages, so I just substitute water for the oil, but you can use broth, beer, or wine instead.
Just a couple of tips for getting that heavenly texture distinct to oven-roasted vegetables. Use a good quality nonstick roasting pan (I love the Scanpan brand). Be sure to let your vegetables begin to caramelize before disturbing them at the beginning of the roasting process. Then carefully scrape any browned bits from the bottom of the pan, and repeat the scraping action as needed to avoid sticking or burning.
Getting all of that wonderful flavor without any adding processed oils requires just a little finesse, but pays huge dividends in both nutrition and flavor – and will make your cardiovascular system very happy. 🙂
ROASTED CARROTS, POTATOES, AND ONIONS (OIL-FREE)
1 1/2 pounds red-skinned or Yukon Gold potatoes, chopped into 3/4-inch cubes
1 1/2 pounds carrots, chopped into 3/4-inch pieces
1 large onion, diced into 1/4-inch pieces
1/2 cup water (or more, if needed)
salt and pepper, to taste
creole seasoning, to taste
Finish: 1 teaspoon dried dill (or more, to taste)
Preheat oven to 400 degrees.
Place vegetables in a nonstick roasting pan with 1/4 cup water. Add the seasoning (except dill) and combine gently.
Roast uncovered for 40 minutes, then stir gently, and add another 1/4 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.
Season with dill, and additional salt and pepper (if needed). Serve warm.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen