6 Servings | Prep Time 20 min | Cook time 40 minutes

 Ingredients 

• 1/3 cup extra-virgin olive oil
• 3 medium carrots cut in half and then cut into 3 inch pieces lengthwise, simply toss the narrow ends in
• 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
• 4 cups potatoes (about 1 pound), cut into 1 1/2-inch thick slices
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/4 teaspoon sea salt
• 1 teaspoon freshly ground black pepper

Or add any other preferred spice combination

• Preheat oven to 400 degrees F.
• Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
• Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

• Add some leeks sauteed in butter or olive oil on top and eat with sour cream or yogurt on the side.

Ingredients 

4-6 SERVINGS | PREP TIME 20 MIN | COOK TIME 35 MINUTES

• 1/4 cup water or 2 tablespoons olive or grapeseed oil (for sauteing)
• 2  (use white & pale green parts), sliced and rinsed
• 2 carrots, diced
• 2 stalks celery (some leaves ok), diced
• 2 – 3 cloves garlic, minced
• 1 tablespoon herbs de Provence OR 1 teaspoon each thyme, rosemary, oregano
• 1 can (15 oz) diced tomatoes (I used fired roasted)
• 5 – 6 cups low-sodium vegetable broth or chicken broth or water
• 3 medium (1 lb.) gold or red potatoes , diced
• 1/2 head large cabbage (about 4 cups), sliced (savoy or green)
• 3 cups cooked white beans or 2 cans (15 oz), drained and rinsed (use cannellini, great northern or navy)
• salt & fresh cracked pepper, to taste
• 1/4 cup chopped parsley, to garnish or green onion to garnish

Washing Leeks: Slice off the root end and the dark green parts. Slice in half lengthwise. Run under cold running water, opening up the layers as you rinse to remove and dirt between the leaf sheaths. Lay on flat surface and cut into thin slices horizontally (widthwise).

Saute: In a large dutch oven or stock pot, heat water/oil over medium to medium-high heat, add leeks, carrots and celery, saute for 5 minutes. Smells delicious already! Add garlic and spices, saute for 1 minute more or until fragrant.

Add remaining ingredients: Add tomatoes, potatoes, cabbage, beans, and veg broth.

Simmer: Bring to a boil, cover, reduce heat to low, and simmer for 20 – 30 minutes, or until potatoes and cabbage are tender. Taste for seasoning adding salt & pepper as needed

Ingredients 

• 1-2 pounds potatoes cut into cubes
• 2 red onions, diced
• 2 tablespoons of butter, plus more for pan frying
• Half a cabbage (feel free to add more)
• Season with salt and pepper and fresh herbs like rosemary, parsley, or green onion

Instructions

Boil potatoes until tender.

Melt the butter in a shallow frying pan, then fry cabbage and onion for a few minutes. Stir in the well-drained spuds with some seasoning, press down and carry on cooking to crisp the bottom and heat through.

Use a lid to help soften up the cabbage if needed. If you like, dot the top with a bit more butter and grill to crisp it up.

Tips - Use this recipe as a chance to experiment with spices like paprika or cumin, or use spices you’re already familiar with. Add turnips to this dish, they can also be boiled and pan fried along with the potatoes.