Ingredients

• 1 pound(s) carrots, halved lengthwise if large and crosswise if long
• 1 1/2 pound(s) small red potatoes, halved if large
• 2 tablespoon(s) extra-virgin olive oil
• 1 tablespoon(s) fresh lemon juice
• 2 teaspoon(s) finely chopped fresh dill
• Coarse salt
• Ground pepper

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Directions

1. 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. via