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This colorful side dish is perfect for Thanksgiving and Christmas dinner, and a great way to use the root vegetables from the garden or farmers market. Roasting brings out their natural sweetness, a touch of brown sugar caramelizes the edges, and fresh orange and dill make it bright and festive.
Tips
- Cut evenly. Same-size pieces cook at the same rate.
- Don’t crowd the pan. Use two pans if needed so the vegetables roast instead of steam.
- Roast beets separately (or on one end of the pan) so they don’t turn everything pink.
- Make ahead: chop the vegetables a day ahead and refrigerate.
Roasted Root Vegetables with Orange and Dill
Ingredients
Method
- Heat oven to 425°F.
- Toss all vegetables except the beets with 2 tablespoons oil, the brown sugar, salt and pepper. Spread on a large baking sheet.
- Toss the beets with the remaining oil and place them on one end of the pan (or a separate small pan).
- Roast 35 to 45 minutes, stirring once, until tender and caramelized.
- Toss with the orange zest and a squeeze of juice, then sprinkle with dill.
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FAQ
Which root vegetables can I use?
Potatoes, carrots, parsnips, turnips, rutabaga, sweet potatoes and beets all work.
Can I make this ahead?
Roast up to 2 hours ahead and reheat at 400°F for 10 minutes.
What can I use instead of dill?
Fresh thyme or rosemary.
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