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Roasted Root Vegetables with Orange and Dill
Mandie

Roasted Root Vegetables with Orange and Dill

Caramelized roasted root vegetables finished with orange zest and fresh dill.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb small red potatoes halved
  • 3 carrots cut into 1-inch pieces
  • 2 parsnips cut into 1-inch pieces
  • 2 turnips peeled and cubed
  • 2 beets peeled and cubed
  • 1 red onion cut into wedges
  • 3 tbsp olive oil
  • 2 tbsp brown sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 orange zest and juice
  • 2 tbsp fresh dill chopped

Method
 

  1. Heat oven to 425°F.
  2. Toss all vegetables except the beets with 2 tablespoons oil, the brown sugar, salt and pepper. Spread on a large baking sheet.
  3. Toss the beets with the remaining oil and place them on one end of the pan (or a separate small pan).
  4. Roast 35 to 45 minutes, stirring once, until tender and caramelized.
  5. Toss with the orange zest and a squeeze of juice, then sprinkle with dill.