Roasted Root Vegetables
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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)
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.)