Dill Roasted Vegetables
These Dill Roasted Vegetables are easy to make, and so delicious! They make the perfect side dish for a hearty meal, and they would be great paired with a St. Patrick’s Day spread!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
1. Preheat the oven to 375F degrees, and oil a large sheet pan.
2. In a large bowl, toss together the carrots, potatoes, leeks, olive oil, dill, chives, sea salt, and pepper. Spread out on the sheet pan, and place in the oven. Roast for about 45 minutes or until the vegetables are tender.
3. Remove from the oven, and serve!
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- Allergen Friendly
- Heart Healthy
- Side Dish