Roasted vegetables with dill might be my new favorite side. The veggies are potatoes, carrots, and cabbage which all last a long time in the pantry or fridge and all of them taste amazing with fresh dill. Roasted together makes them even more delicious. My husband and I ate this with quinoa and an egg on top, but it would also go great with a protein for a paleo friendly dinner.
This dish is super easy to make. I tossed all the vegetables with fresh dill, olive oil and sea salt and roasted it until I liked the color of the cabbage and the carrots were cooked through. I chopped the potatoes and carrots decently small so they cooked quicker. Overall, I’m really happy with the results and will definitely be making this again.
Roasted Vegetables with Dill
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 2
Ingredients
- 1 large potato chopped
- 3 carrots chopped
- 1 cup of green cabbage chopped
- 2 tbsp extra virgin olive oil
- ½ tsp sea salt
- 1 tbsp fresh chopped dill
Instructions
- Chop potato and carrots relatively small to decrease cooking time. Chop cabbage into medium to large pieces and chop dill.
- Mix all ingredients together on a baking sheet until vegetables are coated evenly in dill, sea salt and olive oil.
- Roast in the oven at 350 degrees for 50 minutes or until desired firmness. Occasionally turn vegetables in the oven for even cooking and browning.