Roasted Stew Vegetables
6 Medium sized White Potatoes
1 C Baby Carrots
2 Stalks Celery, sliced into large pieces
1 clove Garlic, crushed
¼ C Low Sodium Vegetable Stock
2 Tbsp. Unsalted Butter
8 sprigs Fresh Thyme
½ Tsp. Dried Minced Onion
½ Tsp. Ground Sage
½ Tsp. Dried Marjoram
Sea Salt / Black Pepper
Preheat oven to 425 F
Thoroughly scrub the potatoes and slice them in half horizontally. Cut each half in to 4 quarter sized wedges.
Add the potatoes, carrots, celery, and garlic to a 2 ½ qt. baking dish. Drizzle liberally with oil (approximately 3 Tbsp.) and sprinkle the sage, minced onion, and marjoram.
Toss together in the dish to coat all vegetables. Add a tbsp. of butter to each side of the dish. Season liberally with sea salt and black pepper zig zagging from one end of the dish to the other. Add the fresh Thyme and pour in the vegetable stock.
Cover and roast 40 – 45 Minutes stirring once at the halfway mark. (Keep an eye for browning on the bottom of the dish and add stock / stir if needed.) Remove lid and return to oven 10 minutes to allow a little browning on the potatoes.
Remove the vegetables from the oven and take out the sprigs of thyme. Serve.
Pairs Well With
I love the flavour combinations in a stew but sometimes don't feel like going to the trouble of whipping one up. Seasoned with all of those familiar flavours, these roasted vegetables really give you that feeling of eating a delicious bowl of stew!