You'll notice that this dish is somewhat of a deconstructed version of hutspot, that traditional Dutch mash of boiled potatoes, onions and carrots. But because of all those lovely sweet, soft, crunchy and savory flavors and textures, you won't get bored after a few forkfuls. In fact, oven-roasting brings out the natural sugars in vegetables, giving them a sweet, caramelized taste without any added sugar and with very little fat, while lending texture and interest that is near impossible to achieve on the stove top. And, perhaps the ultimate in laziness, you don't need to peel the onions, garlic and carrots when roasting them in the oven. In fact, leaving the skins on seems to improve the flavor, and you can simply remove the outer layers after cooking.