Roasted Root Veggies
A blend of potato wedges, carrots, and onion strips, tossed with seasonings and oven-roasted to perfection!
1 1/2 pounds Yukon Gold potatoes (about 5 medium)
1 1/2 pounds carrots (about 6 medium)
1 large onion
2 cloves garlic*
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 cup oil
1. Wash potatoes and cut into wedges. Wash or peel carrots, and cut into strips (about 2-3 inches long). Cut onion into wedges or strips or thick slices.**
2. In a large bowl, toss together the prepared veggies with the garlic, salt, pepper, and oil. Spread in a single layer on two greased 11x15-inch baking sheets.
3. Bake in preheated 425 degree oven for 15 minutes. Stir (or turn) and bake for 15 minutes longer, or until golden on the outside and soft inside. Serve hot!
These roasted veggies go great with a main course of grilled meat, roasted chicken, or burgers.
Roasted root veggies (left) served with fish sticks, apple slices, and veggie sticks
*OR 1 teaspoon minced garlic, OR 1/2 teaspoon granulated garlic
**You can also just dice the veggies, although I think I prefer the wedges/sticks.
I love these roasted root veggies! The carrots are pleasantly sweet, and Yukon Gold potato wedges are the BEST! (You can use other kinds of potatoes in this recipe, but it won't be quite as delicious!) This is one of my favorite wintertime standbys, and it's super easy to make, too. :)