Tuesday, September 14, 2010

the roots

One thing is for sure, I married a meat and potatoes man. I, too, love me some potatoes. Red, gold, white. They are all welcome on our dinner plate. The trick is coming up with different ways to fix them.

Nothing is more comforting in my book than slow roasted potatoes. Add in some other root veggies and fresh herbs and I am in heaven. This dish is simple to make and delicious to eat. Not to mention that it gets the carnivore eat carrots too! What more could you ask for really?

To make four generous servings gather:
3 medium new red potatoes
3 medium yukon gold potates
1 small yellow onion
4-5 peeled carrots
3 tblsp of olive oil
1/3 cup of vegetable broth
fresh herbs (I used thyme.)
salt & pepper

Start by preheating your oven to 400 degrees. Chop the potatoes and carrots into bite sized pieces, Peel and quarter the onion. Drizzle one tblsp of oil in the bottom of a glass baking dish. Add in the veggies. Cover with the rest of the oil, broth and seasonings. Toss until they are well coated. Put in the oven for 45 minutes.

Your house will smell amazing as they roast. Feel free to vary things up not only with the herbs, like trying rosemary instead of thyme, but also with the root veggies themselves. For example, sweet potatoes would be a yummy and vitamin rich addition.


  1. I think roasted veg is my favorite kind of veg. Plus it just feels so "fall". Have you ever roasted broccoli? Amazing! Yes. Amazing.

  2. Ooh. No I haven't. Consider it on the to do list!

  3. This is a really different dish, love the look of it.


Blog Widget by LinkWithin