Roasted Carrots with Dill – Roasted whole carrots with olive oil, kosher salt, pepper and fresh dill. Who knew something so simple could taste so amazing?
In recent years, as farmers and gardeners have worked to revitalize heirloom vegetables, it’s not uncommon to see carrots in shades of yellow, white and even purple. At one time, the orange color we associate with carrots didn’t even exist. Some historians believe that during the 17th century, the Dutch cultivated the orange carrot as way of honoring William of Orange, who led the Dutch revolt against Spain. Years later, when the Dutch Patriot movement rebelled against the House of Orange, the carrot was seen as an offensive homage to the monarchy. The orange color, a result of crossing a number of different varieties and colors of carrots, comes from carotene. A diet heavy in carrots can sometimes give the skin a yellowish tint. This harmless condition, known as carotenemia, is a result of these carotene pigments and will go away on its own after a week without carrots.
Roasting carrots has a truly magical effect on their flavor. Kosher salt brings out their natural sweetness and fresh dill is the perfect springtime flavor pairing. This healthy and delicious side dish takes barely any time at all. When the roasted carrots are laid out on a platter it makes for a pretty and rustic presentation. Bonus– they’re kosher for Passover! If you see me turning yellow, never fear. I’m so addicted to these roasted carrots that I might well come down with a case of carotenemia.
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Roasted Carrots with Dill
Ingredients
- 2 pounds whole carrots (I prefer young medium-sized carrots with greens still attached)
- 2 tablespoons olive oil
- 2 tablespoons freshly chopped dill
- Kosher salt and pepper to taste
NOTES
Instructions
- Preheat oven to 400 degrees F. Clean and remove the tops from the carrots.
- Place the carrots on a greased sheet tray and drizzle with the olive oil. Toss with your hands to make sure they are evenly covered in oil. Sprinkle with kosher salt and pepper.Roast the carrots for 20 minutes, then remove from the oven and turn the carrots with tongs. Sprinkle with 1 tbsp freshly chopped dill and roast for an additional 20 minutes.
- Remove from the oven, place carrots on a platter. Sprinkle with remaining 1 tbsp of fresh dill. Serve immediately.
Tiggers Buff says
Roasting them bring out so much flavor!!!
Melissa Oesterle says
Roasted red beets are amazing too! 🙂
Pam Piscitelli says
They look delicious!!
Deborah Allen says
I never thought of dill, I do rosemary and thyme. I bet tarragon or sage would be good as well. I’m gonna start switching it up!
Deborah Allen says
I believe they were purple originally. Did I learn that from you? And I must agree with you roasted just enhances the natural sugars and yummy goodness of a carrot.
Leilani Tajiri Calzada says
Agreed!!!
Mae Greentree says
Yes, and yes! Roasted vegetables are often the way to go. My personal favorites are asparagus, beets, and Brussels sprouts.
Stephanie Rotthaus says
Love roasted veggies.. A little Olive oil and yummy
Karen Clark Phelps says
What carrot today do you think is closest to the “original” carrot? And when you roast them, do you put butter on them and whatever herb is fascinating you at the moment? Also, I know there are actually many colors of carrots, I’ve seen seed packages, does the color have anything to do with the flavor? Which is better?
Tori Avey says
Hi Karen, the purple heirloom varieties are probably most similar to the “original” carrot, though white and yellow ones occurred naturally in the wild as well. Click through to read the recipe for roasting; you can add butter, but you don’t really need to. Olive oil and kosher salt produce a buttery flavor. Lots of fresh herbs would work well here- rosemary, parsley, thyme. The flavors of various heirloom varieties (the colors you see) are all quite similar and carroty; there may be slight variations between them, but not very noticeable. You can sub any color carrot you like here, or a few different colors to give it a rainbow effect! 🙂
Stanton Fink says
Some carrots, especially the older varieties were white and yellow. Some of the newer varieties are red and purple.
Paul McCool says
LOVE, LOVE, LOVE roasted veggies. And I really like the multi-colored carrots I’ve been buying lately…
Nancy Henderson says
Yummy! You make simple food look elegant and delicious. 🙂
Tori Avey says
Thanks Nancy!
From Garden to SOUP BOWL, our souper Healthy Website says
I’ve seen red, purple, white and yellow carrots at Whole Foods market. This bunch is called, “Organic Rainbow Carrots”. I ate one of these purple carrots because I was dying of curiosity and it tastes just like the orange ones. If there is a taste difference, I couldn’t tell.
Cozinhar sem Lactose says
They look luscious!!!
Kimberly Burton Phillips says
most all veggies are better roasted… caramelizes the natural sugars. Yum. Carrots are awesome roasted.
Jacqueline J Hyman says
We receive orange, yellow, purple and white carrots on occasion in the Bountiful Baskets in our area.
Lesley Rose says
In Japan I saw red carrots
Michael John Rice says
True that.
Darius Schwarz says
I did know about white carrots! Never have seen purple though…
Beth S Brock says
I roast nearly every veggie we eat 🙂
Jacqueline Strand says
Our family does too – veggies are delicious roasted.