Roasted Potatoes & Veggies with Rosemary, Turmeric, Dill & Oregano
 
Prep time
Cook time
Total time
 
These roasted potatoes and veggies make a great side dish, or can be served for lunch in a pita pocket with a drizzle of tahini or dollop of Greek yogurt.
Author:
Recipe type: Lunch or Supper
Serves: Serves 4
Ingredients
  • 1 yellow beet - cut into wedges, about ½" thick
  • 3 russett potatoes - cut into wedges, about ½" thick
  • 1 red onion - cut into wedges about ½" thick
  • 1 orange carrot - cut in half lengthwise, then into thirds
  • 1 purple carrot - cut in half lengthwise, then into thirds
  • 1 yellow carrot - cut in half lengthwise, then into thirds
  • 1 TBS olive oil
  • ¼ cup dark balsamic vinegar
Seasonings (pre-mix in a small bowl)
  • 1 TSPN rosemary
  • 1 TSPN turmeric
  • 1 TSPN dill
  • 1 TSPN oregano
  • 1 TSPN onion powder
  • Salt & Pepper
Instructions
  1. Preheat the oven to 400 degrees. Place the veggies on a baking sheet. Drizzle with olive oil to coat all. Toss them lightly with your fingers. Salt and pepper. Toss again. Add half of the pre-mixed seasonings. Toss again. Add the rest of the seasonings, toss again. Spread the veggies out so they have some room on the baking sheet - just one layer. Drizzle the balsamic over the top. Place in the oven and roast for 40 minutes.
Notes
You may want to line your pan with foil and a spray of olive oil. The balsamic creates a sticky goodness that marries beautifully with the veggies, but not so much with the pan in terms of post-meal cleanup. :)
Recipe by This Little Italian at https://thislittleitalian.com/roasted-veggies-with-rosemary-tumeric-dill-oregano/