Roasted Root Vegetables with Fresh Rosemary and Dill
An inviting aroma of rosemary and dill will waft from your oven as this delightful combination of root vegetables is roasting. The simplicity and earthiness brings about a memorable dining experience, and this dish has become a quick favorite among my taste-testers! Perfect as an accompaniment to your steak dinner, or these flavor-boasting veggies can stand alone. Try serving with warm pita bread and ranch for dipping. Also to be noted, this is a delicious vegetarian and gluten-free recipe.
Ingredients
- 1.5 pounds baby red potatoes, washed
- 1 large sweet potato, washed
- 2 small zucchini squash, washed
- 2 small yellow squash, washed
- 1 large red bell pepper
- 2 carrots, peeled
- 1/2 red onion, peeled
- 3/4 cup olive oil
- 2 cloves fresh garlic, minced
- 2 teaspoons fresh dill, chopped
- 1 1/2 tablespoons fresh rosemary, chopped
- 1 tablespoon sea salt
- 2 teaspoons black pepper, freshly ground
Instructions
- Pre-heat oven to 375 degrees (F).
- Place washed red potatoes in a large mixing bowl. Slice sweet potato, squash, and carrots to about 1/2 inch thickness. Slice red onion into about 1 inch sections and seperate. Seed red pepper and slice into about 1 inch squares. Add all prepared vegetables to red potatoes, and gently toss together.
- Pour olive oil into a 2 quart measuring cup. Add minced garlic to olive oil, along with salt and pepper. Chop fresh rosemary and dill and add to mixture, then sit with a fork to mix well.
- Pour olive oil and fresh herb mixture over vegetables, then mix with hands until all veggies are evenly coated.
- Spread seasoned vegetables onto 2 large cookie sheets and bake for about 30-35 minutes, or until the desired tenderness is reached.
- Allow roasted veggies to cool for about 5 minutes before serving.
