Cooking with fresh herbs from my garden is one of my favorite things about spring. It makes me feel so accomplished that I might as well have grown the entire meal in my little container garden. Haha! I had some left over fingerling potatoes and baby carrots (that I purchased at the store!) that I needed to use, so I decided to use some dill from my garden to put a springtime twist on one of my go to roasted potato recipes.
I love roasting vegetables for a couple of reasons.
- It’s an easy, relatively quick, and hands off way to prepare them.
- The depth of flavor you get from the caramelization that results from high temperature cooking can’t be beat.
- It’s easy to do with whatever veggies or herbs you have on hand. You can even use dried herbs and I’ve actually had limited success with roasting some frozen vegetables.
This recipe is best with fresh herbs because you make a melted herb butter to pour on top after the veggies come out of the oven. If roasted vegetables = yum!, then butter on top of roasted vegetables = yum yum!