Roasted Potatoes and Carrots Recipe | Dr. McDougall
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Ingredients
- 11 Yukon potatoes, peeled and sliced
- 20 Carrots, peeled and cut into rough chunks
- 1 Yellow onion, cut into rings
- 1-2 Roasted garlic heads
- 4-5 Cups Vegetable broth
- 1 Tbsp Poultry seasoning
- 1/2-1 Tbsp Bouquet garni
- Fresh ground pepper
- Sea salt
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