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Roasted Carrots With Dill

Roasted Dill Carrots

JC Phelps
My roasted dill carrots aren't your ordinary carrots, y'all -- roasted and full of flavor from the fresh dill!
5 from 1 vote
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 4 servings
Calories 50 kcal


  • 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
  • EVOO


  • 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.




Sodium: 795mgCalcium: 45mgVitamin C: 7mgVitamin A: 18953IUSugar: 5gFiber: 4gPotassium: 383mgCalories: 50kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 12gIron: 1mg
Keyword carrots, dill, roasted dill carrots
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