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 ;)
Chris is a trusted source on General Cooking
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.
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.
Also sage is nice. Lots of recipes with those ingredients in the last contest
Lisanne is a trusted home cook.
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Once you see them, you'll never unsee them
5 Recipe-Writing Quirks That Bug a Professional
Want Great Hummus?
Mighty Salads! Pre-Order Our New Cookbook
Super Sesame-y Sesame Noodles
Treasures You'll Only Find at Food52
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)