Root Vegetables with Lemon Dill Glaze
Brighten up your table with the irresistible flavors of Root Vegetables with Lemon Dill Glaze! This roasted medley of carrots, parsnips, sweet potatoes, and earthy beets is caramelized to perfection, then elevated with a zesty, herbaceous glaze made from fresh dill, lemon juice, honey, and a hint of garlic. With just 15 minutes of prep and simple pantry ingredients, this vibrant dish is a feast for the eyes and the palate. Perfect as a wholesome vegetarian main or an eye-catching side dish, it’s an easy yet elegant addition to any meal. Bursting with citrusy freshness and natural sweetness, this recipe brings hearty, healthy ingredients to life in every bite.
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Recipe Information
Ingredients
- 3 medium Carrots
- 3 medium Parsnips
- 2 medium Sweet Potatoes
- 2 medium Beets
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 1 tablespoon Honey
- 2 tablespoons Fresh dill
- 2 cloves Garlic
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Peel the carrots, parsnips, sweet potatoes, and beets. Cut all the vegetables into evenly-sized chunks, about 1 inch thick, to ensure even cooking.
Place the chopped vegetables in a large mixing bowl. Drizzle with 2 tablespoons of olive oil, and season with salt and black pepper. Toss well to coat.
Spread the vegetables evenly on the prepared baking sheet in a single layer, ensuring they are not overcrowded to allow proper roasting.
Roast the vegetables in the preheated oven for 35-40 minutes, flipping them halfway through, until they are tender and slightly caramelized.
While the vegetables roast, prepare the lemon dill glaze. Mince the garlic finely and chop the fresh dill.
In a small bowl, whisk together the lemon juice, honey, remaining 1 tablespoon of olive oil, garlic, dill, and lemon zest until well combined.
When the vegetables are done roasting, transfer them to a serving dish. Drizzle the lemon dill glaze over the warm vegetables and gently toss to coat evenly.
Serve immediately as a side dish or as a light vegetarian main course. Enjoy!
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3409 mg | 148% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 66.0 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2476 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
