Makes about 3 or 4 helpings, depending on the size of your roots. Maybe more or less. My potato was small, my sweet potato and carrot were about the same size, though.
- 1 potato
- 1 large sweet potato or yam (or one of each)
- 1 large carrot
- 1/2 medium onion or 1 whole small onion
- sea salt
- garlic powder
- onion powder
- pepper (optional) or paprika (optional)
- Italian seasoning (optional) or rosemary (optional)
- oil (I recommend coconut oil, though all I had to use was soybean oil, and it works. It’s just not as healthy.)
- Preheat oven to 400-425 degrees Fahrenheit.
- Wash and peel all roots.
- Dice potatoes and sweet potatoes.
- Slice carrots and onion.
- Toss in a light amount (start with a couple tablespoons and work your way up from there, if necessary) of oil, with a sprinkle of salt and a dash or two, or three, of each of the other seasonings.)
- Lightly grease a baking pan (whatever size you need to fit your roots).
- Pour in the roots. Spread them out to make one layer, if possible (it’s ok though if it’s not one layer, so long as they are not in a big heap, as that may affect cooking).
- Cover with foil.
- Bake for about 20-30 minutes.
- Check. If roots are soft, they are ready.
- Uncover and bake another 10 minutes.
- Remove from the oven and let cool for a few minutes before serving.
It’s delicious. Perfect for this season. Pair with stuffing or other seasonal dishes.