Meatloaf, Roasted Potatoes, Roasted Carrots and Brown Gravy

Ingredients

• 2 lb Yukon Gold Potatoes (Or Russet potatoes, scrubbed well)
• 3 tbsp Olive Oil (Extra virgin is preferred)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground for best flavor)
• 1 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Paprika (Smoked paprika also works well)
• 1 tsp Dried Rosemary (Or dried thyme)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Prepare the Oven and Potatoes

   • Position a rack in the middle of the oven and preheat to 425°F (220°C). For an extra crispy crust, place your baking sheet in the oven to preheat as well.
   • Thoroughly wash and scrub the potatoes. You can peel them if you prefer, but the skin adds great texture and nutrients.
   • Cut the potatoes into uniform 1-inch cubes to ensure they cook evenly.
2. 2

   Season the Potatoes

   • In a large mixing bowl, combine the potato cubes, olive oil, salt, black pepper, garlic powder, onion powder, paprika, and dried rosemary.
   • Toss vigorously until every piece of potato is evenly coated with oil and seasonings.
3. 3

   Roast the Potatoes

   • Carefully remove the hot baking sheet from the oven (if preheating). Spread the seasoned potatoes in a single, even layer. Do not overcrowd the pan; use two pans if necessary.
   • Roast for 20-25 minutes.
   • Remove the pan from the oven and use a spatula to flip the potatoes. This ensures all sides get crispy.
   • Return the pan to the oven and roast for another 15-20 minutes, or until the potatoes are golden brown, crispy on the outside, and fork-tender on the inside.

Ingredients

• 2 lb Carrots (Peeled and cut into 2-inch pieces)
• 2 tbsp Olive Oil
• 4 cloves Garlic Cloves (Minced)
• 1 tbsp Fresh Thyme (Leaves only)
• 0.75 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.

2. 2

   In a large bowl, combine the prepared carrots, olive oil, fresh thyme leaves, salt, and black pepper. Toss well until the carrots are evenly coated.

3. 3

   Spread the seasoned carrots in a single, even layer on the prepared baking sheet. Avoid overcrowding the pan to ensure they roast and caramelize rather than steam.

4. 4

   Place the baking sheet in the preheated oven and roast for 20 minutes.

5. 5

   After 20 minutes, carefully remove the baking sheet from the oven. Sprinkle the minced garlic over the carrots and toss gently to combine.

6. 6

   Return the baking sheet to the oven and continue to roast for another 10-15 minutes, or until the carrots are tender when pierced with a fork and have golden-brown, caramelized edges.

7. 7

   Remove from the oven. Transfer the roasted carrots to a serving platter, garnish with fresh chopped parsley, and serve immediately.

Ingredients

• 4 tbsp unsalted butter (Can be substituted with pan drippings from a roast)
• 4 tbsp all-purpose flour
• 2 cup beef broth (Low sodium is recommended)
• 0.5 tsp onion powder
• 0.25 tsp garlic powder
• 1 tsp Worcestershire sauce
• 0.5 tsp salt (Adjust to taste, especially if using salted broth)
• 0.25 tsp black pepper (Freshly ground is best)

Instructions

1. 1

   Create the Roux

   • In a medium saucepan, melt the unsalted butter over medium heat until it's fully liquid and bubbling slightly.
   • Sprinkle the all-purpose flour over the melted butter and immediately begin whisking to form a smooth, thick paste known as a roux.
   • Continue to cook the roux, whisking constantly, for 2-3 minutes. It will darken to a light peanut butter color and develop a nutty aroma. This step is crucial for flavor and prevents a raw flour taste.
2. 2

   Incorporate the Broth

   • While whisking vigorously, slowly pour in about 1/4 cup of the beef broth. The mixture will seize up and become very thick; this is normal.
   • Continue whisking until the paste is completely smooth before adding more liquid.
   • Gradually stream in the remaining beef broth, whisking constantly to ensure no lumps form. Once all the broth is added, the mixture should be smooth.
3. 3

   Simmer and Thicken

   • Whisk in the onion powder, garlic powder, and Worcestershire sauce until well combined.
   • Increase the heat to medium-high and bring the gravy to a gentle boil. Once it bubbles, immediately reduce the heat to low.
   • Allow the gravy to simmer for 5-7 minutes, stirring occasionally, until it has thickened to your desired consistency. It will coat the back of a spoon when ready.
4. 4

   Final Seasoning and Serving

   • Remove the saucepan from the heat.
   • Taste the gravy first, then season with salt and freshly ground black pepper as needed. The amount of salt will depend on the saltiness of your broth.
   • Serve the gravy hot over mashed potatoes, roasted meats, poutine, or biscuits.