Roasted Carrots with Dill
"I make this dish almost once a week during high carrot season. Dill brings out carrots' earthy sweetness, and I can work on the rest of the meal while this cooks." —Eva Worden, Worden Farm, Punta Gorda, FL
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
Side
Roast
Fourth of July
Vegetarian
Quick & Easy
Father's Day
Summer
Party
Dill
Bon Appétit
Florida
Pescatarian
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- olive oil
- 1 tablespoon chopped fresh dill
- kosher salt and freshly cracked black pepper
- Carbohydrate 16 g(5%)
- Fat 3 g(4%)
- Fiber 5 g(19%)
- Protein 2 g(3%)
- Saturated Fat 0 g(2%)
- Sodium 112 mg(5%)
- Calories 88
Preparation In a roasting pan, toss carrots with enough olive oil to coat. Top with butter, kosher salt, and pepper. Roast in a 425°F oven to desired tenderness, then turn the broiler to high and cook carrots until lightly browned. Sprinkle fresh dill over carrots.
Preparation In a roasting pan, toss carrots with enough olive oil to coat. Top with butter, kosher salt, and pepper. Roast in a 425°F oven to desired tenderness, then turn the broiler to high and cook carrots until lightly browned. Sprinkle fresh dill over carrots.
