Roasted Carrots And Potatoes With Dill Recipes

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ROASTED CARROTS AND POTATOES



Roasted Carrots and Potatoes image

Roasted carrots and potatoes make a nice, easy, yummy side.

Provided by Peggy Oliver

Categories     Side Dish     Vegetables     Carrots

Time 1h

Yield 6

Number Of Ingredients 8

1 ¾ pounds small red potatoes, halved
1 ½ pounds carrots, cut into 3-inch pieces
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
  • Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g

ROASTED DILL POTATOES



Roasted Dill Potatoes image

Snipped dill breathes new life into potatoes with this side dish from Haines, Alaska's Kathrine Jimmie. Zero cholesterol and only a few fat grams make it a heart-smart dinner accompaniment for everyday meals.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 6

2 pounds small red potatoes, thinly sliced
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons snipped fresh dill
1-1/4 teaspoons salt
1/4 teaspoon pepper

Steps:

  • Place the potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with garlic, dill, salt and pepper. Bake, uncovered, at 425° for 30-35 minutes or until golden brown, stirring every 10 minutes.

Nutrition Facts : Calories 196 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 752mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED CARROTS AND ONIONS WITH DILL



Roasted Carrots and Onions with Dill image

Simple roasted carrots and onions that pair well with any meat you are baking in the oven.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Onion

Time 40m

Yield 4

Number Of Ingredients 6

1 (16 ounce) package baby carrots
1 large onion, sliced into rings
2 tablespoons olive oil
½ tablespoon freeze-dried dill
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Combine carrots and onion slices in a large bowl. Whisk olive oil, dill, salt, and pepper together in a separate bowl until evenly combined.
  • Pour seasoned oil over the carrots and onions. Stir until evenly coated. Spread the mixture out evenly on the prepared baking sheet.
  • Roast vegetables until soft, stirring halfway through, about for 30 minutes.

Nutrition Facts : Calories 114.4 calories, Carbohydrate 12.8 g, Fat 6.9 g, Fiber 3.9 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 380 mg, Sugar 6.9 g

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