Roasted Carrots with Dill

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These Roasted Carrots with Dill are the life of the party when it comes to side dishes! They pair perfectly with grilled or roasted meats and fish or shake things up by tossing them with a vibrant green salad for a veggie-packed punch. Even better, they require minimal ingredients and come together in about 30 minutes.

Source: slightly adapted from Ina Garten

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: Servings

Calories: 50kcal

Author: The Food Charlatan

Ingredients

12 carrots
3 tbsp good olive oil
1 1/4 tsp kosher salt
1/2 tsp black pepper freshly ground
2 tbsp minced fresh dill OR 2 teaspoons dried dill

Instructions

Preheat the oven to 400 degrees F. Peel carrots or just give them a good scrub. If the carrots are thick, cut them in half lengthwise; if not, leave whole.
Slice the carrots diagonally into 1 1/2-inch-thick slices, or however big you want them, really. Just make sure the carrots are roughly the same size and shape so they cook at the same rate. (The carrots will shrink while cooking so big slices are fine. You will just have to up your roasting time.)
Toss them in a bowl with the olive oil, salt, pepper, and dried dill, if you don’t have fresh.
Transfer to a baking sheet (I lined mine with foil for easy clean up) and spread out in a single layer. Roast in the oven for 20-30 minutes, until they are brown and fork-tender. The roasting time depends on how big your carrots are. If you are using fresh dill, toss the carrots with the minced dill after they are roasted, season to taste, and serve.

Nutrition

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