Roasted Potatoes and Carrots on the Grill
This blend of root vegetables makes a delicious side. Using a spice blend makes preparation quicker, and it can be made on the grill to keep the heat out of the kitchen or free up space in the oven.
Equipment
- Large Mixing bowl
- 3 8.5 x 4.5 loaf pans I use disposable pans for ease of cleanup, but any loaf pan will work. A 9 x 13 pan works, too, but I find that the vegetables roast better in the smaller, deeper pans.
Ingredients
- 2 pounds russet potatoes
- 1 pound carrots
- 1 large vidalia or yellow onion
- 4 stalks celery
- 3 tbsp Janes Krazy Mixed-up Salt
- 1 stick butter
Instructions
- Peel and chop potatoes and carrots.
- Chop onion and celery.
- Mix all vegetables in a large mixing bowl.
- Add spice blend and mix well.
- Divide vegetable mixture among three loaf pans.
- Add 2 tablespoons of water to each pan.
- Pat with butter (divide one stick evenly among the three pans).
- Cover pans with foil.
- Roast on grill heated to 350 degrees for about 1 hour or until potatoes are soft and slightly browned on edges.