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 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
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.
Kristen says
Quick question….if you need to take to Thanksgiving dinner and may not be able to use the oven there to do the full cooking job, what do you do??? Fully cook at home and then rewarm????
Thanks in advance
Tori Avey says
Yes! Just roast them ahead, then reheat them in a 325 degree oven until warmed through. Sprinkle with the last bit of fresh dill just before serving. Enjoy!
Lonna says
These are my favorite of all roasted veggies! Always make extra because I love them as a quick, cold munchie when I want just a bit of a snack. Yummo!!!
Rebecca says
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
Tori Avey says
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.
Richard says
Excellent recipe!
Mya says
Your recipes are absolutely amazing and creative not to mention kosher though I don’t consume chicken anymore. Do you have a book?
Tori Avey says
Not yet Mya. Working on an idea at the moment… 🙂
Alexia S. says
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.
Jason says
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..
Tori Avey says
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.
aleks says
This was so good even my dad stopped complaining for as long as it took to eat.
Tori Avey says
Ha! Glad he liked it Aleks! Roasting makes a big difference in flavor.
nancy says
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.
Babette says
Interesting website and fun.
Harriet Neal says
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.
Cathy Vo says
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 !!!!!
Helen Curcio says
Will do!