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Roasted Vegetables

A delicious blend of sweet roasted root vegetables.


1 Package Herb & Garlic Dip and Seasoning Mix
About 3 lb. Assorted Root Vegetables, or
a mix of Root Vegetables and Onions
(We used Red Potatoes, Heirloom Carrots, Parsnip
and large Red Onions)
1/4 Cup Boiling Water
1/2 Cup Olive Oil
Salt and Pepper

Add seasoning to oil.


In large bowl, place 2 heaped Tablespoons of Dip and Seasoning Mix. Pour boiling water 
over seasoning. Stir to blend. Let it sit for about ten minutes. Meanwhile, prepare vegetables.
Peel carrots and parsnip, if using. Cut into sections, then slice lengthwise to make sticks.
Wash potatoes. Cut into wedges. Peel onions and cut into wedges, leaving stem end intact
(ie leave a bit of the stem end on the onion when you are peeling. This will help to prevent
the wedges from falling apart when they are cooking.)
NOTE: Try to cut the vegetables into fairly even size pieces as this will help them to all cook
at the same time.
Add the oil to the seasoning and water mixture in the bowl. Stir to blend. Add in all the
prepared vegetables. Gently stir, moving with a flexible scraper or large spoon, until all the
vegetables are evenly coated in the oil mixture. Add a bit more oil if it isn't coating well.
Cover a large baking sheet with parchment paper. Dump the vegetable mixture onto the
parchment and distribute evenly across the surface, using your fingers or tongs. If you
have smaller pieces, keep them toward the center of the pan. Season with salt and pepper.
Bake in a preheated 350 degree oven for approximately 50 - 60 minutes, until nicely browned
on edges. About halfway through, take pan out of oven and flip the vegetables over, and use
a pastry brush to coat with the oil that has accumulated. Return the pan to the oven to finish
cooking. Remove from oven, and let rest for a few minutes before serving.

Season with
Salt and Pepper, then place in a
serving dish. 


Cut vegetables into same size pieces.
An elegant side dish.
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