Zesty Garlic Dill Roasted Carrots and Kohlrabi

Chaya Surie Goldberger Chaya Surie Goldberger
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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.

50m 6
Easy Vegetarian Pescatarian Gluten Free Low Carb Vegan Parve

Contains: Tree nuts

Directions

  1. Preheat the oven to 400 degrees Fahrenheit.

  2. In a small bowl, mix rice vinegar, mustard, lemon zest, and fresh dill and set aside.

  3. 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.

  4. 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.

  5. Sprinkle with toasted almonds right before serving.

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Sponsored by Beleaves

Photography by Sarah Husney

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