2 lbs baby red potatoes, halved
2 ears of corn, husks off
1 red bell pepper, diced
1 orange bell pepper, diced
1 green bell pepper, diced
1 jalapeno deseeded and diced
½ teaspoon cumin
¼ teaspoon ancho chili pepper powder
1 tablespoon of JF Universal Salt
1 teaspoon pepper
1 tablespoon fresh dill, minced + extra roughly chopped to garnish
Green onion, thinly sliced to garnish
3 tablespoons garlic olive oil
Preheat oven to 400˚F.
Toss potatoes, bell peppers, cumin, ancho chili pepper, JF Universal Salt, pepper, minced dill, and garlic olive oil until coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn. Drizzle the corn with olive oil and roast with the other vegetables.
Put the pan on a middle rack in the oven and bake. When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Add the remaining fresh dill and green onion to garnish.
The leftovers are amazing for eggs in the AM just add Crumbled bacon.
Recipe adapted from Aberdeens Kitchen