Nexis wrote:
> I made some very delicious roasted Yukon golds last week, seasoned with
> rosemary, kosher salt, and a good deal of pepper (both black and white).
> They were so good, I plan to make more, and soon...but I was wondering what
> other seasoning combinations people use? I thought of using dill and lemon
> pepper to go with fish...but would the dill burn? I've never used it on
> anything roasted at a high temp.
>
> Thanks!
>
> kimberly
>

IMHO roasted veggies already have a lot of flavor so I wouldn't do any
more than what you did.