Roasted Potatoes And Carrots (Fat-Free)

This tastes like beef stew without the beef. Well, maybe you have to be meat-free a while to think that.

Ingredients (serves 2 as a side dish):

2 Yukon Gold potatoes, 1/4 inch sliced
2 carrots, peeled, cut into chunks
1/3 to 1/2 cup sweet onion, cut into chunks
1 stalk celery, diced
3 or 4 cloves garlic, peeled or not but remember not to eat the skin

1 cup water
1/2 teaspoon tamari
Spices (parsley, sage, thyme, paprika, oregano)

Preheat oven to 400 degrees F. Place potatoes in a layer on the bottom of a small glass casserole dish or dutch oven. Top with carrots, onions, celery, garlic. Mix tamari, spices, and water together and pour over vegetables. Cover (parchment and aluminum foil or a cover for your dish if you have it). Bake for 2 hours. Check midway to make sure liquid has not evaporated away (add more water if needed) and to gently toss vegetables into the broth.

I adapted this from a McDougall’s recipe of the same name. She uses a prepared vegetable broth instead of water but I don’t like the ingredients in those. So I added diced celery to make up for it (like a mirepoix). She uses poultry seasoning which I also used. I like the aroma. I don’t pre-cook my garlic. The biggest difference is that I bake it for two hours instead of one. The vegetables are softer but still intact as you can see. And they’ve absorbed more of the flavor of the broth.

2 thoughts on “Roasted Potatoes And Carrots (Fat-Free)

  1. Marj

    I’d like to have this now, for lunch! Looks very tasty and with fall on the way a good dish for cooler weather. Thanks for posting.

    Reply

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