Roasted Roots with Dill

Roasted Roots with Dill

Ingredients:

• 4 cups root veggies, scrubbed, peeled, and chopped. We used: radishes, turnips, carrots, and red beets
• 1 Tbsp olive oil
• Salt and pepper, to taste
• 2 Tbsp butter or vegan butter
• 3 cloves garlic, minced
• ¼ cup dry white wine
• ¼ cup chopped fresh dill
• 1 small lemon, juice and zest

Instructions:

1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment or a silicone mat.
2. Toss root veggies in olive oil, sprinkle with salt and pepper to taste. Roast in the oven for 20 minutes, stirring halfway through.
3. While the veggies are roasting, melt butter in a small skillet over medium heat. Cook garlic until fragrant, about 1 or 2 minutes. Add wine, and cook until reduced by half, about 3 to 5 minutes. Stir in dill, lemon juice, and zest. Season with salt and pepper.
4. Toss roasted roots with lemon-dill sauce to coat, and serve.

Serves 2