Hey, y'all! Today I’m excited to be sharing my recipe for roasted dill carrots. Don't let your preconceived notions on carrots misguide you into perpetuity -- carrots can be fun and oh so delicious!Jump to Recipe
Roasted Dill Carrots
My roasted dill carrots aren't your ordinary carrots, y'all -- roasted and full of flavor from the fresh dill!
- 1 lb carrots I prefer to use rainbow carrots
- 1.5 tsp. kosher salt
- 1.25 tsp. black pepper
- Fresh dill to taste (I like to be heavy handed here -- 3.5 tbsp)
- Garlic powder to taste
- Onion powder to taste
- Preheat oven to 400F.
- Remove tops of carrots + any bad spots; you can slice the carrots halfway vertically or chop them. That said, I prefer to leave my carrots whole as long as they are not too thick.
- On a baking sheet, toss carrots with olive oil, garlic powder, onion powder, kosher salt, and black pepper. Coat the carrots evenly with oil and seasonings -- this is best accomplished by massaging the carrots with your hands!
- Roast for 20 minutes, flip, and roast for another 20 minutes or until the carrots are tender. Remove from oven and coat liberally with fresh dill.
Calories: 50kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 795mgPotassium: 383mgFiber: 4gSugar: 5gVitamin A: 18953IUVitamin C: 7mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!
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