Roasted Root Vegetables with Dill

Roasted Root Vegetables with Dill

Any combination of root vegetables works well in this easy recipe. Carrots, potatoes and beets pair naturally with dill, but try experimenting with fennel, turnips, sweet potatoes or whatever suits your fancy.  Feel free to go solo with just one root, too. If your veggies are organic, there’s no need to peel, although I do peel my beets.

Instructions

  • 1. Preheat oven to 425°.
  • 2. Combine all vegetables in shallow baking pan. I like to use a rimmed baking sheet.
  • 3. Drizzle with olive oil and season with salt and pepper.
  • 4. Sprinkle with 2 tablespoons dill.
  • 5. Roast uncovered for 20 minutes.
  • 6. Remove from oven, stir, sprinkle with remaining dill, and place garlic on baking sheet.
  • 7. Return to oven and roast for another 20 minutes or until vegetables are tender and browned.