Roasted Root Vegetables with Dill

Any combination of root vegetables will work in this easy recipe. Carrots, potatoes and beets pair naturally with dill. Fennel, turnips…. whatever suits your fancy! Feel free to go solo with just one root, too.

TIME 1 hour plus, mostly roasting time
SERVES 4

INGREDIENTS
2-3 medium carrots, peeled (or scrubbed if organic) and cut diagonally into 1 inch rounds
2 medium red onions, chopped into 2 inch pieces
2 small beets, peeled and chopped into 1 inch pieces
2 small potatoes, turnips, fennel bulbs or other root vegetable, peeled if necessary and chopped into 2 inch pieces
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
4 heaping tablespoons chopped fresh dill
6-7 cloves garlic, still in their skins (optional)

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