Roasted Veggies with dill, turmeric, rosemary and oregano
Roasted Potatoes & Veggies with Rosemary, Turmeric, Dill & Oregano
Author: this little italian
Recipe type: Lunch or Supper
Prep time:
Cook time:
Total time:
Serves: Serves 4
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.
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
- 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. 🙂
