Roasted Carrots and Potatoes with Dill

Name: Roasted Carrots and Potatoes with Dill
Yield: 8 servings
Ingredients: 1 pound carrots, halved lengthwise if large and crosswise if long; 1 1/2 pounds small red potatoes, halved if large; 2 tablespoons extra-virgin olive oil; Coarse salt and ground pepper; 1 tablespoon fresh lemon juice; 2 teaspoons finely chopped fresh dill

Roast a combination of carrots and potatoes for a simple holiday side dish. The high heat concentrates the sweetness of the carrots and makes the potatoes crisp on the outside and creamy on the inside. A flourish of brightly flavored fresh dill lifts the finished dish.

Source: Everyday Food, November 2010

Servings

Ingredients

1 pound carrots, halved lengthwise if large and crosswise if long
1 1/2 pounds small red potatoes, halved if large
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 tablespoon fresh lemon juice
2 teaspoons finely chopped fresh dill

Directions

1. Preheat oven to 400 degrees, with rack in lower third. On a rimmed baking sheet, toss carrots and potatoes with oil; season with salt and pepper. Arrange in a single layer and cook until vegetables are browned in spots and tender when pierced with a knife, 40 minutes, tossing halfway through. Toss with lemon juice and dill. Serve warm or at room temperature.