Ingredients
- 500 g small potatoes
- 5 x carrot
- 1 x yellow onion
- 1 x garlic
- 2 tbsp rape seed oil
- 3 x fresh rosemary stalks
Method
- If cooking for more than four people, feel free to add more potatoes.
- Preheat the oven to 190 degrees (400F) and line a baking tray with parchment paper. Wash the potatoes and carrots well. Remember to discard any green or greenish potatoes.
- Chop the carrots into chunks the same size as the smallest potatoes - about 2 cm long. If there are many larger potatoes, slice these in half.
- Next, spread the veggies out across the baking sheet and make sure the onions, garlic and rosemary stalks are neatly tucked between or under the potatoes and carrots. Place on the middle rack of the oven and bake for 1 hour. Serve as a side dish for Thanksgiving or Christmas, or as a tapas dish with aioli, tzatziki or hummus! (PS, you’ll find recipes for vegan aioli, vegan tzatziki and hummus on my blog, greenwolff.com😊)
