Ingredients for - Roasted Carrots and Potatoes with Dill

1. 1 lb. carrots
2. 1 1/2 lb. small red potatoes
3. 2 tbsp. extra-virgin olive oil
4. 1 tbsp. fresh lemon juice
5. 2 tsp. finely chopped fresh dill
6. Coarse salt
7. Ground pepper

How to cook deliciously - Roasted Carrots and Potatoes with Dill

1 . Stage

Preheat oven to 400 degrees F, 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.