Roasted Potatoes, Carrots and Herbs with Beets (Vegan)

Day 1

First day of a blog I intend to keep for a full year.

So, tonight we shall have beets and carrots from the garden, since we have to get them out of there ASAP now. The idea was to cook the beets on the stove and roast the carrots with some potatoes and some of Laura's garden herbs. We used the last of our own potatoes at lunchtime so we borrowed these from a friend because the store was closed by the time we realized we were out. Thanks, Missy! haha 

Laura, washing the dirt off the beets

Parsley, rosemary, thyme and oregano

Potatoes, carrots and herbs drizzled with
olive oil before going into the oven

To roast the potatoes - or anything - I always add about 1/2 - 1 cup of water to the roast pan to prevent burning. I threw the carrots in first, then the potatoes, then tossed in some chopped onions, topped with the herbs and drizzled with olive oil. I seasoned with a bit of salt and pepper. Cooked at 450 for about 40 minutes. 

Roasted potatoes and carrots

Cooked beets

Roasted potatoes, carrots and herbs with beets

Reviews/Comments

Those potatoes were about the best I've ever had. Will definitely make them again. I ate too much and gave myself hiccups. Laura said everything was fantastic, too.

Btw, dessert was homemade granola bars. Well, that's what I had. Laura had tootsie rolls.