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I’ve got a wonderful, simple side dish for you today.
Yams, potatoes, carrots and onions are chopped, coated with olive oil, some simple seasoning and then roasted in the oven.
The end result is flavorful, hearty and delicious…
a great addition to any fall meal.
I hope you try some today!
These Roasted Root Vegetables are fabulous with
Roasted Root Vegetables
Time: 15 minutes prep + 30-40 minutes baking
Yield: 8 servings
Recipe from Jamie Cooks It Up!
1 medium sized yam
4 red potatoes
3 large carrots
1 medium onion
3-4 T olive oil
salt and pepper
Montreal Steak Seasoning
1. Peel and chop all of your veggies.
2. Spread them out evenly on a large cookie sheet, or jelly roll pan.
3. Pour the olive oil over the top of the veggies.
4. Sprinkle with freshly ground salt and pepper.
5. Add some Montreal Steak Seasoning.
6. Using two spoons, toss the vegetables making sure they are all evenly coated with the olive oil and seasonings.
7. Bake at 350 degrees until the vegetables are crisp tender, should take about 30-40 minutes.
Enjoy!
Yum that looks so good Jamie. I can't wait to try this.
I love roasted root vegetables. Thanks for this recipe.
Trying this tonight! (minus the yam, because I don't have one) It looks great!
I love roasting vegetables. I don't even use oil, I just roast them dry and they come out tasting delicious.
Your pictures and recipes look so tasty and fun. I just pinned some of them to Pinterest. Thanks for a great blog!
Yummy! I've done this a lot using onion soup mix before but never thought to use the Montreal Steak seasoning (love it, it's a staple in our house)..great idea! and I bet awesome flavor!
I usually just toss everything in a big zip lock bag (veggies, oil, seasoning), shake it around a bit (my son loves this part) until everything is coated and then dump it onto the pan.
A wonderful side dish, so good for you AND delicious – it's a win, win
Mary x
I make this all the time during the winter! I use Italian seasonal and it's delicious. It also works with sweet potatoes and butternut squash!
I par boil the potatoes and carrots and parsnips..after I have quartered the potatoes and parsnips. I put all veggies..including all colored bell peppers, red onion, asparagas and large mushrooms in the top large plastic cover of a tin foil roasting pan…and season them this way..then arrange them on a jelly roll pan..we make them for many guests..you can use so many root veggies..it is a grand dish
Perfect side dish! Loved the yam in it! 🙂