Roasted Carrots, Potatoes and Onions - Plant-Based Recipes - Oil-Free

Name: Roasted Carrots, Potatoes and Onions - Plant-Based Recipes - Oil-Free
Total time: 70 min
Ingredients: 1 ½ lbs Yukon Gold potatoes, chopped into ¾-inch cubes; 1 ½ lbs carrots, chopped into ¾-inch pieces; 1 large onion, diced into ¼-inch pieces; ½ cup water (or more, if needed); Salt (optional) and pepper, to taste; Creole seasoning, to taste; 1 tsp dried dill for garnish

nutritionstudies.org

Roasting root vegetables is a classic food preparation method, and usually involves oil. However, avoiding oil has significant advantages, so substitute.

View full recipe on nutritionstudies.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nutritionstudies.org.

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