Part 4 of 5 Part Christmas Dinner Series: Gluten-Free, Dairy-Free Roasted Vegetables With Herbs
The wonderful flavours of yams, sweet potatoes, russet potatoes, and leeks combined with an olive oil of your choice and fresh herbs, make a delicious addition to a Christmas meal. While cooking, the potatoes are infused with the flavours of garlic, rosemary, sage, and leeks. We enjoy this dish so much that we frequently make it throughout the year to accompany our other dishes. I cook this dish in a stoneware pan because I enjoy the way the stoneware browns the potatoes, but they will brown in a metal or a ceramic pan as well.
To begin, get out your roasting pan, cutting board and a knife to chop vegetables.
1 large yam chopped
1 large sweet potato chopped
2 leeks sliced (push on middle of each slice to separate into rings)
1/4 cup extra virgin olive oil
Sea salt and pepper to taste
2 tbsp of fresh rosemary chopped fine
3 tbsp of fresh sage chopped fine
2 cloves of garlic pressed through the garlic press
Add the rosemary, garlic, and sage to the olive oil and stir. Put the chopped yams, sweet potato, and potato in the roasting pan with the sliced leek. Pour the olive oil and herb mixture over the vegetables and stir the vegetables around until are well coated with olive oil and herbs. Apply sea salt and pepper to taste. Cook at 350 Fahrenheit for 60 minutes (or longer) until vegetables are soft.