Roasted root veggies
CATEGORIES
INGREDIENTS
  • Cooking Time: 60
  • Servings: 10-12
  • Preparation Time: 30
  • 3 large russet potatoes, peeled and cut into 1/2" slices - soak in water
  • 2 large sweet potatoes peeled and cut into 1/2" slices
  • 3 onions, peeled and cut into large chunks
  • 2 bulbs garlic, tops sliced off
  • 3 carrots peeled and roughly chopped
  • 1/2 cup canola oil
  • 1 T kosher salt
  • 1 T freshly ground grains of paradise
DIRECTIONS
  1. Spray 9x12 casserole dish with non stick spray
  2. Cut russet and sweet potatoes into pieces as evenly sized as possible, add carrots and toss with canola oil to coat
  3. Add onion to dish, and place garlic bulbs around making sure to get oil over bulbs
  4. Sprinkle salt and grains of paradise over entire dish
  5. Cover with foil and bake in 350 degree oven for 45 minutes, stirring occasionally after 30 minutes.
  6. Remove foil and continue to cook, tossing every 15 minutes.
  7. As veggies get crispy, garlic will be done when it "pops" up - squeeze over veggies
RECIPE BACKSTORY
I love roasted potatoes, but when my hubby got diagnosed with diabetes I realized I needed to try to find a way to get more variety in the veggies - this is the result, and it is always a hit at family gatherings