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Zesty Garlic Dill Roasted Carrots and Kohlrabi is a vibrant, oven-roasted medley that brings out the best in frozen vegetables with minimal effort. Red onions, carrot sticks, and kohlrabi are tossed in olive oil, garlic, and savory seasonings, then roasted until tender and golden at the edges. Just before serving, the warm vegetables are tossed with a bright, herby dressing. A final sprinkle of toasted almonds adds an irresistible crunch, making this dish a standout side for weeknight dinners or Shabbos meals alike.
4 tablespoons olive oil
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 teaspoon (parve) chicken consommé powder
1/2 teaspoon black pepper
1/2 teaspoon salt
2 medium red onions, sliced
1 bag Beleaves Frozen Kohlrabi
1 teaspoon rice vinegar
1 teaspoon Dijon mustard
1 teaspoon lemon zest
1/2 cup checked and chopped fresh dill
1/4 cup toasted sliced almonds
Preheat the oven to 400 degrees Fahrenheit.
In a small bowl, mix rice vinegar, mustard, lemon zest, and fresh dill and set aside.
In a large bowl, toss sliced onions, carrots, and kohlrabi with olive oil, crushed garlic, chicken consommé, salt and pepper. Spread evenly on a baking sheet lined with parchment paper.
Place in the oven and roast for 20 to 25 minutes, stirring halfway, until the vegetables are tender and slightly caramelized. Remove from the oven and allow to cool slightly. Toss with dill mixture.
Sprinkle with toasted almonds right before serving.
Sponsored by Beleaves
Photography by Sarah Husney
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