As others have said, rosemary seems a better choice. It has a sharp piney-ness that I think complements these sweet winter vegetables better. I think of dill with springy salad-like ingredients + maybe yogurt or sour cream.
Dill and butternut squash/parsnips don't really inhabit the same seasons. The flavor of dill won't hold up in the roasting, either. Save the dill for something that likes dill (peas, cucumbers.......). Winter savory is also nice, in addition to the above suggestions.
My own thoughts would also be more likely to go in the direction of thyme or rosemary, as I think of dill as a little delicate for roasted winter squash and parsnips. But if you like those flavors, go ahead. But one caveat--while Id maybe roast the vegetables with thyme and rosemary, I'd add the dill at the end so that it doesn't burn.
I would recommend rosemary, dill would be a little different for that. And if you want to take it just a little bit further, roast it in truffle oil with cashews, it is delicious ;)
5 Comments
Voted the Best Reply!