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
6 servings
10 minutes
40 minutes
Parve
Description
Roasted whole carrots with olive oil, kosher salt, pepper and fresh dill. Simple springtime side dish. Who knew something so simple could taste so amazing?
Ingredients
- 2 lbs whole carrots (I prefer young medium-sized carrots with greens still attached)
- 2 tbsp olive oil
- 2 tbsp freshly chopped dill
- Kosher salt and pepper to taste
Recipe Notes
You will also need: sheet tray, tongs, nonstick cooking oil spray
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.
Hi Tori! Thank you for sharing your many beautiful recipes. Is it possible to cook these at 300? And if so, how would cooking time be adjusted? Asking because I’d like to cook them at the same time that I am reheating a brisket, so it would be a “shared” oven.
Thanks again, Rebecca
Hi Rebecca, I tend to like roasting veggies at higher temperatures to get a nice caramelization on them. I suppose 300 is possible but it will take longer – how much longer I am not certain – and you may not get that lovely caramelization.
Excellent recipe!
Your recipes are absolutely amazing and creative not to mention kosher though I don’t consume chicken anymore. Do you have a book?
Not yet Mya. Working on an idea at the moment… 🙂
WOW! This recipe is a complete winner! everyone in my family likes this recipe, even my extremely picky 6 year old! I make it every Shabbos now (and also a few times during the week!). Thanks for the idea.
I’ve made this recipe a few times. It always tastes good, but it comes out looking nothing like the pictures you posted. Mine have a dark line (where the carrot sits on top of the baking sheet). I’ve tried it with parchment paper and without.. Same results..
Jason– do you flip the carrots halfway through? They should be slightly browned/golden where they touch the baking sheet, but not super dark if you turn them during cooking. Also try putting the sheet in the center of the oven instead of the top or bottom, to provide more even heat distribution.
This was so good even my dad stopped complaining for as long as it took to eat.
Ha! Glad he liked it Aleks! Roasting makes a big difference in flavor.
roasted carrots are WONDERFUL, i usually sprinkle on a little black pepper, will try dill soon. thank you for showing a pan that has been used and continues to be used. it feels like home.
Interesting website and fun.
Any root vegetable is wonderful after roasting. I like to use radishes/parsnips/turnips/beets/onions/carrots/potatoes/egg-
plant/tomatoes/cloves of garlic left in the peel.
Wash everything really well, cut up the bigger pieces. Dry everything, then put in a large bowl/pot add enough olive oil to be able to evenly coat all veggies, then add the seasonings and mix up again.
Put a sheet of parchment paper on the baking sheet before dumping the container onto the baking sheet, then roast.
i always make roasted carrots & parsnips ! YUMMY…just the other day-made roasted veggies–red potatoes/shallots/garlic/carrots/parsnips/white potatoes/onions SO GOOD !!!!!
Will do!
Roasting is terrific. Makes everything so sweet and yummy
Wow…I wana taste this recipie..
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!
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…)
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.
Thank you for your reply. I appreciate your help! 🙂
Truth – I’ve met very few veggies that weren’t seriously improved by roasting!
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.
Try it Rebecca, it won’t seem troublesome once you taste the result. Worth it!
Oh boy these look so good. I’m going to try this recipie
Donald and I used to cook together. This is one of the many ways he loved.
Roasted cauliflower, broccoli, asparagus, best Brussels sprouts!
I had purple ones their sweeter roasted!
Roasted veggies yum!
Amen!! Roasted cauliflower last night… WOW!!!!
Love carrots!!
I agree…roasted is definitely magical!
High heat and shallow tray half inch or less deep. They shouldn’t go mushy.
We grew purple carrots this summer..loved them.
Looks like Bugs Bunny knew what he was doing when he rosted his carrots.
I’ll sure try these! I really like carrots…
you are a miracle of god, making these carrots so tasty looking!
I have never roasted carrots. I do not like mushy carrots
Bev roasting won’t make them mushy, just tender and flavorful.
In Israel, I had roasted carrots with a puree of plums over them- yummy
Roasting them bring out so much flavor!!!
Roasted red beets are amazing too! 🙂
They look delicious!!
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!
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.
Agreed!!!
Yes, and yes! Roasted vegetables are often the way to go. My personal favorites are asparagus, beets, and Brussels sprouts.
Love roasted veggies.. A little Olive oil and yummy
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?
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! 🙂
Some carrots, especially the older varieties were white and yellow. Some of the newer varieties are red and purple.
LOVE, LOVE, LOVE roasted veggies. And I really like the multi-colored carrots I’ve been buying lately…
Yummy! You make simple food look elegant and delicious. 🙂
Thanks Nancy!
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.
They look luscious!!!
most all veggies are better roasted… caramelizes the natural sugars. Yum. Carrots are awesome roasted.
We receive orange, yellow, purple and white carrots on occasion in the Bountiful Baskets in our area.
In Japan I saw red carrots
True that.
I did know about white carrots! Never have seen purple though…
I roast nearly every veggie we eat 🙂
Our family does too – veggies are delicious roasted.