Roasted Carrots with Dill
A delightful blend of sweetness from roasted carrots and the fresh herbal notes of dill, perfect for meal prepping or as a side dish.
Ingredients
Main Ingredients
- 12 medium Carrots Washed and peeled
- 3 tablespoons Olive Oil High-quality olive oil recommended
- 1 1/4 teaspoons Kosher Salt Brings out flavors
- 1/2 teaspoon Black Pepper Freshly ground for flavor enhancement
- 2 tablespoons Fresh Dill Minced, or use 2 teaspoons of dried dill
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and peel the carrots. Cut them into even-sized pieces, about 1 to 2 inches long.
- In a large mixing bowl, toss the carrots with olive oil until evenly coated.
- Add kosher salt and black pepper to the bowl, and combine well.
- Mix in minced fresh dill or dried dill.
Cooking
- Spread the seasoned carrots out in a single layer on a parchment-lined baking sheet.
- Roast in the preheated oven for about 20-25 minutes, tossing halfway through.
- Carrots are done when tender and lightly caramelized with a golden-brown hue.
Serving
- Remove from the oven and transfer the roasted carrots to a serving dish.
- Garnish with additional fresh dill and serve warm.
Notes
For best results, ensure uniform cuts on the carrots and avoid overcrowding the baking sheet. Store leftovers in an airtight container in the fridge for up to 4 days.