Dill roasted carrots

So my recent addiction has been carrots.  All sorts of shapes, colors and sizes but I could probably eat a few pounds a week.  It is leaning towards being my lazy vegetable because they are so easy to prepare and so delicious.  I also realized I have a serious deficit of vegetable sides on my website so I intend on fixing that.  So yes back to these carrots.  As you can see in the photo, I was really lazy.  I didn’t pull or cut the tops off and I didn’t peel them either.  I actually love them with the skin on (as long as I know where they came from and I washed them).  If you are wondering what you should serve these with too, I say EVERYTHING but they always go amazing with some pork or beef.  You could have them with my Avocado Stuffed burgers or pulled pork.

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So as many of you may now, or some of you don’t, my almost 12 year career in the United States Marine Corps ended last week as I was medically separated for multiple injuries sustained throughout the years.  I am a week down and it is a really awkward transition but I am embracing it.  For some reason I am waking up earlier then I was forced to before, but I have a new found energy for the day to come interact with all of you.  It is crazy how happy you can be at 430 in the morning when you love what you do.  Oh yea, and I haven’t shaved or cut my hair in a week, I LOVE IT.  If you want to go see, check it out HERE where I will be posting updates of the no shave.

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I won’t keep you anymore on this fine Sunday, but I highly recommend you get to your local farmers market, pick up some amazing carrots and make this recipe.  Also, please experiment with flavors that you love and leave me a comment letting me know what I should try next.

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5.0 from 5 reviews
Dill roasted carrots
 
Prep time
Cook time
Total time
 
Serves: 3-4
Ingredients
  • 12 average size carrots (1 pound or 507 grams)
  • 3-4 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons dill
Instructions
  1. Preheat your oven to 400 degrees fahrenheit (205 C)
  2. If your carrots are all different sizes, cut them in half lengthwise so they all cook evenly
  3. Cut your carrots into 1 1/2 inch-thick slices
  4. Toss your carrots in a large mixing bowl with your olive oil and then add your salt and pepper (don't wash your bowl, you need it at the end)
  5. Toss one more time to ensure an even coating
  6. Transfer to an aluminum foil lined baking sheet in a single layer and roast for 20 minutes or until tender and slightly caramelized
  7. Place your cooked carrots back in your mixing bowl and toss with your dill
  8. Taste and if satisfied, serve

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Comments

  1. Made these last Friday and couldn’t believe how simple & easy they were but so delicious!! Thanks for another super recipe George =)

  2. Wow why have I lived so long without trying roasted carrots? I used shredded carrots (since that’s all I had on hand) and roasted them for a little less time…and they were amazing! Thank you for the recipe! This will become a regular item on my dinner table.

  3. Add some cumin to the olive oil also roast cauliflower, red onion and red grapes. Add the cauliflower later than the rest. Be sure to remember to line the pan with foil because the grapes will caramelize and you will be scrubbing forever.

  4. Ok not a huge fan of carrots cooked but I have got to try these babies!!

  5. Hello! Love the photo and I am excited to try the dill. I make mine with cinnamon and cayenne this time of year- delicious! Just a quick question- I see here that you slice your carrots. Are they sliced in the photo? How do they cook if you leave them whole?

    Thanks!
    -Keirsten

  6. These were very yummy. I cooked them on the bar-b-q along with chicken. Needed a bit more time, but still very good. Thanks :)

  7. Olive oil, salt, pepper, basil, marjoram or savory, 1/2 as much rosemary, crushed garlic and a bed of onions. A little chicken wouldn’t hurt either. :D

    Thank you for your service and sacrifice for all of us here in the US of A.

  8. Christy says:

    Made these tonight and they are delicious!!!! Thanks

  9. Heather says:

    In your picture it looks like you roasted the carrots whole, but in the recipe it says to cut the carrots in to strips. Which one should I do?

  10. Will have to try the dill. My favorite spice to roast carrots with is paprika. Yum!

  11. George is going after vegetable recipes? Hot damn! Looking forward to that. Carrots aren’t in my top 5 veg but have to admit this looks good and ya gotta love the simplicity for weeknight din-dins.

    Hope your post-Marine Corp transition continues well. I wish I had a helpful or useful thought to contribute but I have not walked a mile in those shoes. Thank you for your service to our country, and I hope your medical issues won’t continue to trouble you.

    As for suggestions for vegetables to do recipes for, I vote for asparagus, greens, turnips(never know what to do with those), broccoli and Brussels sprouts. Those are just about out of season so maybe tomatoes, peppers, squash, and green beans. Oh, screw it, just do recipes for ALL of them, man! ;-)

  12. ‘By George!’ Carrots and dill are among my favorite flavor pairings. I will try roasting them tonight.

  13. Michelle says:

    I roast carrots several times a week, sometimes with sliced sweet potatoes, other times with Brussels sprouts or even onions – always delicious. I like the combo of cinnamon, cumin, coriander and will throw in rosemary, thyme, or fennel depending on how I feel. Was also roasting with duck fat leftover from a roasted duck and that’s been awesome. I just made my first batch of lacto-fermented carrots – very simple to do – and it was a huge hit at a potluck. To think I never ate carrots much until this past year!

  14. I have started roasting my vegetables instead of steaming them. It seems to bring out so much sweetness in them and they taste so much better. I will try this carrot recipe. So far haven’t found much to do with carrots that I like a lot.

  15. Dill Carrots are one of my absolute favorites! Thanks so much for this recipe!

  16. Thyme + S&P is usually my go-to

  17. This is perfect George! I have been using all my carrots in my braises for aromatics but now I’ve got another awesome method.

  18. eema.gray says:

    You may be astonished to hear this but in the vast majority of the country, farmer’s markets have yet to open up for the year! Ours here in Colorado aren’t scheduled to open for another six weeks and if Mother Nature continues to be an itch, I wouldn’t be surprised if it’s July before we see our local farmers. We’ve got snow in the forecast again this week!

    Anyway, the recipe looks amazing. When cabbages come into season, try making sauerkraut with some onion and carrot shredded in, take out the caraway seed and put in cumin seed instead. It is amazing on tacos!

  19. Lori Carroll says:

    Oh yummmm!!! Carrots have always been my favorite veggie, ever since I was a little kid!!! Gotta do this later this week (Leaving early in the AM for a few days at Disney with my daughter!) It’ll be interesting to see how well clean eating goes for me while I’m there… ;)

  20. Anne Rodkin says:

    Perfect!! Now I know what to do with the carrots I received in this week’s share. Thanks George!!

  21. You’ve probably tried it before, but rosemary is my favorite (+S/P, like yoy have here). With olive oil, coconut oil or ghee…depending on the application, mood, etc.

  22. This is one of our favorite summer side dishes. That’s the one thing my husband is looking forward to when he gets out of the marine corps…. Not shaving every single day! Ha!

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