PP: Roasted Potatoes, Carrots and Onions

Chef:  Vicki Brett-Gach
Makes:  8 – 10 Servings
Prep Time:  15 minutes
Cook Time:  1 hour
Total Time:  1 hour 15 minutes




  • 1 ½ lbs Yukon Gold Potatoes, diced
  • 1 ½ lbs Carrots, chopped into ¾” pieces
  • 1 lg onion, diced into ¼” pieces
  • ½ c water, or more if desired/needed
  • Salt and pepper to taste (optional)
  • Creole seasoning to taste
  • 1 t for dried dill for garnish


  1. Preheat oven to 400 degrees.
  2. Place vegetable into a large non-stick roasting pan with ¼ c water.
  3. Add seasoning, ( except dill), and combine gently.
  4. Roast uncovered for  40 minutes.
  5. Stir gently, add another ¼ (or slightly more), if needed.
  6. Continue to roast for another 20 minutes, or until all of the vegetables are nice and tender. Remove from oven.


  1. Use a good quality nonstick roasting pan.
  2. Let your vegetables begin to caramelize before roasting.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com for new recipes as soon as they are published.

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