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!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 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 food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 | Prep Time: 5 minutes | Cook Time: 45 minutes | Ready in: 50 minutes

Ingredients

• 6 large organic carrots, thickly sliced
• 6 large organic yukon gold potatoes, cut into 1 inch pieces
• 1 large organic leek, sliced thickly
• 1 Tbsp Spectrum olive oil
• 2 tsp dried dill
• 1 tsp dried chives
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

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!