Roasted Potatoes And Carrots (Updated)

I’m reposting this (from 2017) because I’ve made changes to it. A nice warm meal on a cold, wet day.

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

Ingredients (serves 2 as a side dish):

2 Yukon Gold potatoes, 1/4 inch sliced, cut pieces if they are wider than an inch.
2 medium carrots, peeled, cut into chunks
1/2 cup sweet onion, cut into chunks
1 stalk celery, diced

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

Preheat oven to 380 degrees F. Place potatoes on the bottom of a small glass casserole dish or dutch oven. Top with carrots, onions, and celery. Sprinkle spices on top. Heat water in microwave for about 2 minutes. Add tamari to water and pour over vegetables. Cover (parchment and aluminum foil or a cover for your dish if you have it). Bake for about 1.45 hours. Check midway to make sure liquid has not evaporated (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 think my diced celery made up for it (like a mirepoix). I don’t pre-cook my garlic. The biggest difference is that I bake it for almost 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.

3 thoughts on “Roasted Potatoes And Carrots (Updated)

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