Ingredients and Weight:
- Russet potatoes (6 medium): 2.5 lbs
- Sweet potatoes (2 medium): 2 lbs
- Carrots (1 lb): 1 lb
- Celery (1 bunch): 1 lb
- Onion (1 large): 1 lb
- Olive oil: 1/2 cup
- Salt and pepper: to taste
- Herbs (thyme, rosemary, oregano): 2 tablespoons
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Peel and cut the potatoes, sweet potatoes, carrots, celery, and onion into bite-sized chunks.
- In a large bowl, combine the vegetables with olive oil, salt, pepper, and herbs. Toss to coat.
- Spread the vegetables evenly on a large baking sheet lined with parchment paper.
- Bake for 45 minutes, or until the vegetables are tender and slightly browned.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 45g
- Protein: 5g
- Fiber: 5g
Dish Characteristics:
- Hearty and satisfying
- Colorful and vibrant
- Well-balanced flavors
- Ideal for a side dish or light main course
User Comments:
- "These vegetables were so flavorful and perfectly roasted. I loved the combination of potatoes and sweet potatoes." - Jane Doe
- "The herbs added a delicious touch to the vegetables. It was a great way to get my daily dose of veggies." - John Smith
- "I liked that the vegetables weren't overcooked. They had a nice bite to them." - Mary Jones
- "I made this dish as a side to steak and it was a perfect accompaniment." - Michael Davis
- "I'm not a huge vegetable fan, but this dish made me reconsider my stance. It was simply delicious." - Jessica Brown
Special Precautions and Tips:
- If you're short on time, skip peeling the vegetables.
- Add some garlic to the vegetables for extra flavor.
- If the vegetables start to brown too quickly, cover them loosely with foil.
- Serve the vegetables hot or at room temperature.
