St. Patrick's Day Vegan Veggies

Celebrate St. Patty's Day with a delicious, healthy twist on the traditional dinner - vegan potatoes, cabbage and carrots. On this episode of At Home With Audrey I've made a plant-based recipe that can be a whole meal or a side dish to your corn beef on St. Patrick's Day.
Ingredients:
3 yellow potatoes, cut in one inch pieces
3 carrots, pealed and sliced diagonally in two inch pieces
1 half of head of cabbage quartered with the stalk
4 Tbsp. vegan butter, melted
2Tbsp. olive oil
1 Tsp. onion salt
3 cloves garlic, minced
1 cup vegetable broth
salt and pepper
Directions:
Preheat oven to 450°F.
Place all the veggies in a shallow baking dish.
Mix the onion salt, pinch each of salt and pepper, and garlic with the melted butter.
Pour the butter mixture on the vegetables and mix in with hands.
Bake in oven for 15 minutes.
Remove from oven and turn veggies. Bake another 15 minutes.
Remove from oven and turn veggies again. Pour in 1 cup of vegetable broth.
Bake for another 20 to 30 minutes.
Remove from oven. Add more salt and pepper to taste and serve.
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