PP: Roasted Carrots, Potatoes and Onions

Chef:  Vicki Brett-Gach
Makes: 4
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour and 10 minutes




  • 1 1/2 pounds Yukon Gold potatoes, chopped into 3/4-inch cubes
  • 1 1/2 pounds carrots, chopped into 3/4-inch pieces
  • 1 large onion, diced into 1/4-inch pieces
  • 1/2 c water (or more, if needed)
  • salt and pepper, to taste
  • creole seasoning, to taste
  • Finish: 1 t dried dill (or more, to taste)


  1. Preheat oven to 400 degrees.
  2. Place vegetables in a large nonstick roasting pan with 1/4 cup water. Add the seasoning (except dill) and combine gently.
  3. Roast uncovered for 40 minutes, then stir gently, and add another 1/4 cup of water (or slightly more) if needed. 
  4. Continue to roast for another 20 minutes, or until all of the vegetables are nice and tender. Remove from oven.
  5. Season with dill, and additional salt and pepper (if needed). Serve warm.

Optional Byline : 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.