Roasted Stew Veg

Roasted Stew Veg



Prep Time: 10 Min

Cook Time: 50 - 55 Min

 

1. Preheat oven to 425 F

 

1. Thoroughly scrub the potatoes and slice them in half horizontally. Cut each half in to 4 quarter sized wedges.

 

1. 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.

 

1. 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.

 

1. 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.

 

1. Remove the vegetables from the oven and take out the sprigs of thyme. Serve.

 

                 Grocery List

• 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
• Drizzle EVOO
• 8 sprigs fresh Thyme
• ½ Tsp. Dried Minced Onion
• ½ Tsp. Ground Sage
• ½ Tsp. Dried Marjoram
• Sea Salt / Black Pepper
  

Simple and delicious. As seen prior to cooking, prep is minimal with the exception of cutting potatoes.