I love roasted vegetables and carrots are one of my favorites. When you throw a fresh herb on top, like these Roasted Carrots with Fresh Dill, it really makes them sing. Roasting vegetables brings out the natural sweetness in them. You’ll never eat a boiled carrot again! At a high temperature you’ll get just a little crisp on them too.
Just about any root vegetable you can think of would work with this recipe, but I love the way rainbow carrots especially look on the plate. Our grocer had these beautiful purple carrots the other day, and when you cut into them you get this amazing contrast. Top them with the vibrant green dill and the plate looks so good you won’t want to eat it.
Fresh Herbs
You want to make roasted carrots with dill, but don’t have any dill, so what do you do? Just about any fresh herb will work. I have even had some tarragon left in the fridge and used that. Parsley and thyme work great too. I haven’t tried cilantro, and although I love it, I’d think that might be one you want to stay away from here.
When roasting veggies you want them to be all roughly the same size. I had a few small carrots in this bunch and only cut them in half, or didn’t cut them at all. You really have to use your judgement here. It’s not perfect, but it does allow for an even cook on the carrots. You want them to still be firm, and if some are too small and others too large, you’ll end up with some mushy, some crispy, and some underdone.
Seasoning
We just used salt and pepper here. The simplicity of it allows the vegetables to shine through. When we have the “Another, Other Kid” here, she loves garlic salt on everything, so I will often substitute that on a vegetable I think she’ll eat. I’ve used everything from adobo to za’tar seasoning, depending on what I’m pairing the vegetables with. Start with salt & pepper and then experiment, that’s half the fun!
| This recipe is part of our Anniversary Dinner Post |
Roasted Carrots with Fresh Dill
Ingredients
- 1 lb Carrots
- 1 Tbsp Olive Oil
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper freshly cracked
- Fresh Dill to finish
Instructions
- Preheat oven to 425°
- Line a baking sheet with parchment or foil sprayed with a little oil
- Clean carrots, removing the top and bottom as necessary, then cut in half the long way, and cut in half again to make quarters
- Place carrots on baking sheet, drizzle with olive oil and salt and pepper
- Roast for 17-19 minutes, or until desired doneness, watch after 13 minutes, depending on the size of the carrot they may need a little less or more time
- Serve warm, sprinkled with fresh dill
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