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Ingredients
- 1 lb carrots halved lengthwise if large and crosswise if long
- 1 1/2 lb red potatoes halved if large
- 2 Tbsp olive oil
- salt & pepper to taste
- 1 Tbsp fresh lemon juice
- 2 tsp fresh dill finely chopped
Ingredients
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Instructions
- Preheat oven to 400 degrees, with rack in lower third. On a rimmed baking sheet, toss carrots and potatoes with oil; 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.
