Roasted Carrots and Potatoes with Dill

LeGourmetTV's picture

Nov. 18, 2012

Quick and easy oven roasted vegetables!


Carrot 1 Pound , peeled, quartered
Baby potatoes 1 1/2 Pound
Extra virgin olive oil 2 Tablespoon
Coarse salt To Taste
Ground pepper To Taste
Fresh lemon juice 1 Tablespoon
Fresh dill 2 Teaspoon , finely chopped



1. Preheat oven to 400 degree F.

2. On a rimmed baking sheet, lay potato, and carrot.

3. Sprinkle oil, salt, and pepper on it. Toss to coat well.

4. Spread potato, and carrot in single layer.


5. Pop baking sheet in oven, and bake for about 40 minutes or until vegetables are tender. Turn vegetables once for even cooking, about ½ the way through.


6. Serve baked vegetables with lemon juice and dill garnish.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 143Calories from Fat 48

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat %

Trans Fat 0 g


Sodium 140 mg5.83%

Total Carbohydrates 20 g6.7%

Dietary Fiber 3 g12%

Sugars 5 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet