By Casseroles, Easy, Fall, Low Calorie, Original Recipes, Seasonal, Sides, Winter
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Layered Potatoes and Carrots with Lemon Pepper and Dill

Simple, nutritious, and delicious! Basic ingredients come together to make this humble yet impressive dish. Can be served as a light main or as a side. 334 calories per serving.
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Servings 4 as a main

Ingredients
  

  • 1 1/4 lb yellow potatoes washed, skin on
  • 1 1/4 lb carrots peeled
  • 1/3 cup vegan shredded cheddar I use Daiya
  • Salt and pepper
  • 3 tablespoons vegan butter divided, plus more for dish (I use earth balance)
  • 3/4 cup vegetable broth
  • 3/4 cup breadcrumbs *see note below recipe
  • 1 tablespoon dried dill
  • 1/2 teaspoon lemon pepper seasoning

Instructions
 

  • Pre-heat the oven to 400°. Butter an 8x11 / 2 qt or similar size casserole dish. Melt 2 tablespoons of butter in a small pot.
  • Slice the carrots and potatoes about 1/2" thick. Layer the sliced veggies in the baking dish. You should be able to make four layers. Start with a layer of potatoes. Scatter a layer of carrots over the potatoes, and repeat with a second layer. Sprinkle a pinch each of salt and pepper over the second layer, as well as half the cheese. It may seem like there's not a lot of cheese - a light sprinkle is good here since we're not going for a gratin or very cheesy dish, and we don't want to overpower the other flavors. Repeat with two more layers of veggies, and top with another sprinkle of salt, pepper, and cheese.
  • Combine the broth with the melted butter. Pour this mixture evenly over the casserole. Cover with foil and bake for 20 - 30 minutes, until the vegetables are fork tender but not mush.
  • While the veggies are cooking, combine the breadcrumbs, dill, and lemon pepper in a bowl. Melt the remaining 1 tablespoon of butter.
  • Once the veggies are fork tender, remove them from the oven. Mix the melted butter into the breadcrumbs. Sprinkle breadcrumbs on top of the veggies. Turn the heat up to 425°. Return the dish to the oven and bake uncovered for 10 more minutes, until the breadcrumbs are nicely browned. Allow to cool for 10 minutes before serving.

Notes

*Homemade breadcrumbs are the best! If you have bread that is getting stale, throw it in the food processor and process to a crumb.  You can store these crumbs in the freezer for later use. Homemade breadcrumbs are often softer, and can have larger chunks than store bought versions, making them ideal for holding flavor. If using store bought, double check the ingredients as many contain milk. Panko could also be used here.