Garlic & Dill Roasted Root Vegetables

If you haven't noticed, there's a couple of changes around these parts!  Obviously, the header is new - I couldn't resist using some of our engagement photos (with our photographer's permission of course!) to make a new header for the blog!  These two are definitely two of my favorites!

Also, thanks to all of you for the input about a possible blog name change in the future - Feeding Andy is definitely a top contender.  

Anyway, let's get to why you came!  The food!  

Every now and then, my crisper drawers and pantry get overloaded with vegetables.  What's my favorite thing to do with vegetables?  Roast them!  It's so easy, and I just love the way roasted vegetables taste.  Throw in a few herbs and even better!

Ingredients:

2 large new potatoes, cut into 1/4 to 1/2 inch cubes

4 garlic cloves, minced

2 tablespoons olive oil

salt and pepper, to taste

1/4 cup fresh dill, chopped

1 large turnip, peeled and cubed (same as the potatoes)

2 large carrots, peeled and sliced

2 large beets, peeled and cubed (again, same as the potatoes - and don't be afraid to get a little red)

Preheat oven to 375 F and line a baking sheet with aluminum foil.

Add potatoes, garlic, turnip, carrots, and beets to the baking sheet.  Drizzle with olive oil and toss to coat.  Spread into an even layer on the baking sheet.  Season with salt and pepper.

Roast vegetables for about 30 minutes, or until browned and vegetables are tender.

Place vegetables in a large bowl and stir in chopped dill.

The dill definitely brings this side to a whole new level.  It's such a unique flavor and I loved having it in something other than some ranch dressing or tartar sauce!

What do you do when you're overloaded with vegetables?