Beer makes batters better, meat more tender, and sauces more flavorful.
Roasted Carrots And Potatoes With Dill
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- #119581
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound carrots, halved lengthwise if large and crosswise if long
1 1/2 pound 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
Preheat oven to 400 degrees F, with rack in lower third.
On a rimmed baking sheet, toss carrots and potatoes with oil, then 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.
added by
ICOOK2
nutrition data
Nutritional data has not been calculated yet.
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