easy food preserving, fresh, fridge, freezer


Megan’s Easy Root Bake Recipe


Like many of my recipes, you can play with the amounts of the vegetables in this one and substitute things you have on hand. This is a very comforting dish on a cold winter’s night. We’ve also made it in foil logs in the campfire during the summer months.



From fresh storage: 5 medium sized potatoes, 3 heads of small garlic cloves, 6 small onions

From fridge storage: 2 medium sized beets, 3 carrots

1/2 block of tofu

4 T olive oil

3 T balsamic vinegar

1 T Rosemary

1 T Oregano

1 T Thyme

2 T Salt

1 T Pepper

½ T Tarragon


Easy Cooking Directions:

  1. Heat oven to 375 degrees.
  2. Chop all vegetable ingredients and tofu. Try to chop them to a smaller and uniform size so they cook well.
  3. Mix the oil, vinegar and spices in a small bowl.
  4. Spread vegetables and tofu into a 9’x11′ casserole pan.
  5. Mix with the oil and vinegar until covered.
  6. Cover with a top or foil and cook for 35 minutes.
  7. Uncover and cook for 20 minutes more.
  8. Test a few of the vegetables to see if they are cooked through. Depending on how big you chopped them you might have to cook for a bit longer.

I’ve served this dish over quinoa and thought it was a good addition.

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