Roasted Carrots and Potatoes with Dill

Roast a combination of carrots and potatoes for a simple holiday side dish. The high heat concentrates the sweetness of the carrots and makes the potatoes crisp on the outside and creamy on the inside. A flourish of brightly flavoured fresh dill lifts the finished dish.

1 lb carrots, halved lengthwise if large and crosswise if long
1½ lbs small red potatoes, halved if large
2 Tbsp. extra-virgin olive oil
kosher or sea salt
black pepper, freshly ground
1 Tbsp. lemon juice, freshly squeezed
2 tsp. fresh dill, finely chopped

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6), 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.

Makes 8 servings.