Roasted Root Vegetables

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This side dish is hearty and healthy!

I love this side dish. It is hearty, easy to make and so delicious. We love to eat this with balsamic pork roast, recipe coming Friday! I have used 2 different recipes and kind of blended them together. But the great thing about this is you can adapt it to your personal taste. You can make more or less depending on how many mouths you need to feed. If you prefer russet potatoes (or have them on hand) use those. If you are more of a red potato kind of gal (or guy) go for it. Don’t like red onions? Use a yellow onion. But I think the red onion looks really pretty in this dish. Just make sure you use an onion! Onions should be used in every meal just about. Actually, the more I think about it, an onion just might be the most versatile food. It can go with just about any dish, right?! 
My Mom told me that when she was a newlywed and didn’t have dinner ready for when my Dad got home she would first start to saute an onion with a little butter so it would smell like dinner! haha, love it!  You really need to make this recipe, it’s a great one. I like to make extra just so I have leftovers!
Also, ever get confused about what is the difference between “sweet potatoes” and “yams”?! I was just talking with my sister-in-law about this the other day. I also googled it and found this article to be helpful. Basically yams are the orange “sweet potatoes” we all use. But there is an orange flesh “sweet potato” that is similar to a yam and both can be used in recipes that call for yams. Just don’t sweat it, if it is brown on the outside and orange inside then you’re good 🙂

Roasted Root Vegetables
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Ingredients:

2-3 tablespoons olive oil or coconut oil
4 medium sized russet or red potatoes
1 medium sized yam or “sweet potato”
4 to 6 carrots
1 medium red onion
3 cloves garlic, minced
salt and pepper, to taste
montreal steak seasoning (optional)

Directions:

Preheat your oven to 400 degrees.
Peel and chop all of your vegetables into bite sized pieces or 1″ cubes. 
Spread them onto a large cookie sheet.
Pour the olive oil over the vegetables.
Toss them until evenly coated.
Sprinkle the vegetables with salt and pepper, garlic and montreal steak seasoning if you wish.
Toss again until the vegetables are coated with the seasoning.
Bake until the vegetables are tender, about 30-40 minutes stirring after the first 20 minutes. 
Notes: The montreal steak seasoning adds a nice spice to the vegetables. If you don’t want them too spicy or don’t have some, salt and pepper work great too. I have used olive oil & coconut oil in the recipe and like both. The coconut oil gives it a slightly different flavor. If you don’t like coconut I wouldn’t suggest using it. (I always use organic extra virgin coconut oil, which does have a mild coconut flavor.)

Recipe Source: adapted from Jamie Cooks it Up & The Sisters Cafe
Here is a sneak of the pork recipe I’m sharing on Friday. It’s not new to the food blog world but maybe it will  be new to you! If so, it’s a good one!
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Comments

  2. Yum! I was recently looking for a recipe for something similar to this, and I think this one just might do the trick! It's always annoying to have something delicious to eat somewhere else and have no idea what to even call it to look it up.
    Visiting from the Saturday Night Fever hop!

    Reply

  4. I tried this recipe and absolutely loved it! I have since made it 3 additional times!! It is a new and interesting way to eat your potatoes and carrots 😉 Thank you for posting it. I like your idea of pairing roasted root veggies with roast beef and will try that one of these Sundays. Love your blog!

    Reply

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