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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!
Did you use a gadget to chop your veggies?
Awesome! Thank you so much!
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Yummy!!! I’m so excited to try some of these awesome recipes. I did the Creamy Chicken Alfredo bake the other night and my family loved it! So delicious, thank you for sharing your talent with us,
I LOVE your site!!! HUGE question. I am cooking this for a family Christmas dinner and want to double the recipe. After I cook the first batch will it be ok to keep it in a crock pot (on low) or will that keep cooking them? I wanted to transfer them to the party in the crock pot because that is the only thing I have a (warm cover) for TIA.
Lisa,
I think transferring them to a crock pot is a great idea, however I would keep in on the “warm” setting so it they don’t over cook. Best of luck!
~Jamie