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.
Marsha Coble says
Roasting is terrific. Makes everything so sweet and yummy
Kofi Eun Ben says
Wow…I wana taste this recipie..
Kathleen Saltz says
Purple and extra-red carrots have a super-abundance of beta-carotene. And cooking makes beta carotene more accessible to the body,especially in the presence of a fat(so a little olive oil on the carrots prior to roasting would be great). Delicious!
Amanda Sevilla says
Quick question—how can you tell if they are “young carrots”? I’d like to make this, but I’m thinking the carrots from the store will need to be peeled first. Does that seem right? (I’m terrible at cooking, but trying to get better, haha…)
Tori Avey says
Hi Amanda! Most grocery stores carry young carrots– they’re a bit smaller than full-grown carrots and they usually have the green leafy tops attached. They have a thinner skin and don’t need to be peeled before roasting; they also tend to be more flavorful, in my experience.
Amanda Sevilla says
Thank you for your reply. I appreciate your help! 🙂
Susan Rose says
Truth – I’ve met very few veggies that weren’t seriously improved by roasting!
Rebecca Lee says
Thanks for sharing as we, Chinese cuisine has no roast veggie. Will try as to me it is quite troublesome to turn on the oven just to bake the veggie.
Tori Avey says
Try it Rebecca, it won’t seem troublesome once you taste the result. Worth it!
Tarawanda Howard says
Oh boy these look so good. I’m going to try this recipie
Cynthia Kantor says
Donald and I used to cook together. This is one of the many ways he loved.
Kimberley Barca says
Roasted cauliflower, broccoli, asparagus, best Brussels sprouts!
Kimberley Barca says
I had purple ones their sweeter roasted!
Laurie Dodson says
Roasted veggies yum!
Veronica J. Fortune says
Amen!! Roasted cauliflower last night… WOW!!!!
Debi Ortyl Miller says
Love carrots!!
Lois Goubeaux says
I agree…roasted is definitely magical!
Paul Corias says
High heat and shallow tray half inch or less deep. They shouldn’t go mushy.
Peggy Anderson says
We grew purple carrots this summer..loved them.
Barbara Mcfarland says
Looks like Bugs Bunny knew what he was doing when he rosted his carrots.
Rosemary Wilcher says
I’ll sure try these! I really like carrots…
Heather Menges says
you are a miracle of god, making these carrots so tasty looking!
Bev Hoffman-Rush says
I have never roasted carrots. I do not like mushy carrots
Tori Avey says
Bev roasting won’t make them mushy, just tender and flavorful.
Lynda Shawn MacDonald says
In Israel, I had roasted carrots with a puree of plums over them- yummy