Lemon-Dill Roasted Squash and Carrots

As this tantalizing dish came out of the oven, I wanted to play around with different spices and toppings. However, it was devoured by my kids before I could finish figuring it out, so I knew it was good to go as is! This is an excellent last-minute veggie side that tastes fresh
and bright, and it’s an easy and appealing recipe to make.

Ingredients

Lemon-Dill Roasted Squash and Carrots

4 large carrots, peeled and
1/4-inch (1/2-centimeter)
rounds
2 thin, long zucchinis, sliced
into rounds
2 thin, long yellow squashes,
sliced into rounds
1 and 1/2 lemons, peeled and sliced
into thin half-rounds
1/4 cup Gefen Olive Oil
1/2 cup fresh dill, washed and chopped
2 cloves garlic, minced
(optional)
salt, to taste
black pepper, to taste
juice of 1/2 lemon
1/2 cup toasted, sliced almonds,
for garnish

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bright carrots dill easy prep faigy grossman fresh kosher for passover lemon Pesach roasted squash veggie side dish

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bright carrots dill easy prep faigy grossman fresh kosher for passover lemon Pesach roasted squash veggie side dish

Lemon-Dill Roasted Squash and Carrots

Name: Lemon-Dill Roasted Squash and Carrots
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 4 large carrots, peeled and 1/4-inch (1/2-centimeter) rounds; 2 thin, long zucchinis, sliced into rounds; 2 thin, long yellow squashes, sliced into rounds; 1 and 1/2 lemons, peeled and sliced into thin half-rounds; 1/4 cup Gefen Olive Oil; 1/2 cup fresh dill, washed and chopped; 2 cloves garlic, minced (optional); salt, to taste; black pepper, to taste; juice of 1/2 lemon; 1/2 cup toasted, sliced almonds, for garnish

Faigy Grossman

Family Table by Mishpacha Magazine

Recipe Description:

Ingredients

Lemon-Dill Roasted Squash and Carrots

4 large carrots, peeled and 1/4-inch (1/2-centimeter) rounds
2 thin, long zucchinis, sliced into rounds
2 thin, long yellow squashes, sliced into rounds
1 and 1/2 lemons, peeled and sliced into thin half-rounds
1/4 cup Gefen Olive Oil
1/2 cup fresh dill, washed and chopped
2 cloves garlic, minced (optional)
salt, to taste
black pepper, to taste
juice of 1/2 lemon
1/2 cup toasted, sliced almonds, for garnish

Directions

Step 1

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a roasting pan with parchment paper.
Place carrots, zucchinis, squash, and lemons in large mixing bowl.

Add oil, dill, garlic, if desired, and salt; mix to combine.
Spread out the mixture on the prepared roasting pan. Sprinkle with black pepper and squeeze lemon juice over the vegetables.
Roast for 20 minutes, then toss gently. Return pan to the oven and roast for an additional 10–15 minutes, stirring once halfway through to allow for even browning.
Transfer to a serving dish and garnish with almonds.

Step 2 - Credits

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Lemon-Dill Roasted Squash and Carrots

Directions

Credits

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Lemon-Dill Roasted Squash and Carrots

Recipe Description:

Ingredients

Lemon-Dill Roasted Squash and Carrots

Directions

Step 1

Step 2 - Credits