ROASTED VEGGIES

T COLIN CAMPBELL

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 .

INGREDIENTS

• 1 ½ pounds Yukon Gold potatoes, chopped into ¾-inch cubes
• 1 ½ pounds 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

PREPARATION

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.

NOTES

• Use a good quality nonstick roasting pan.
• Let your vegetables begin to caramelize before roasting.