Roasted Potatoes and Carrots
By Tiffany Hobson
Serves: 4-6
Prep Time: 20 min
Cook Time: 60 min
Ingredients
11
Yukon potatoes, peeled and sliced
20
Carrots, peeled and cut into rough chunks
1
Yellow onion, cut into rings
1-2
Roasted garlic heads
4-5 Cups
Vegetable broth
1 Tbsp
Poultry seasoning
1/2-1 Tbsp
Bouquet garni
Fresh ground pepper
Sea salt
Directions
1
Preheat oven to 400 degrees. Place the potatoes on the bottom of a large glass baking dish with the carrots and onions on top. In a separate bowl, mix 4 cups of vegetable broth, roasted garlic (see bellow), poultry seasoning and bouquet garni. Pour the mixture over the vegetables. Cover with a silicone baking mat. Bake for 45 minutes. Take the silicone mat and add more vegetable broth, if needed. Bake an additional 15-20 minutes. If desired, add salt and pepper to taste.
Note: This dish is a staple in my house. I sometimes use a variety of potatoes (such as Yukon, Russets, purple, etc.) to vary the flavor. If you do this, make sure you cut the potatoes in a way that they all cook together evenly. I always use poultry seasoning, but I will change up my herbs. Thyme, marjoram and oregano are beautiful in this dish.
Roasted Garlic
Prep: 5 minutes Cook: 1-2 hours
3-5 heads garlic, excess paper removed and the tops cut off
3/4-1 cup vegetable broth
There are two ways you may make this:
Preheat the oven to 375 degrees. Place the broth in a small bowl. With the exposed side of the garlic tops, soak them in the broth for a few minutes. When finished, place them in a small baking pan and pour the remaining broth over the tops. Cover with a silicone baking mat, and bake for 1 hour. The garlic should look “burnt”.
Preheat the oven to 275 degrees. The garlic will take longer to cook, about 1 1/2 – 2 hours. I have found if you cook the garlic longer it brings out a fuller flavor.
Save any left over roasted garlic in a covered dish in the refrigerator for other uses.
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