Roasted Carrots

Total Time:
40 min
Prep:
10 min
Inactive:
10 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 12 carrots
  • 3 tablespoons good olive oil
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoons freshly ground black pepper
  • 2 tablespoons minced fresh dill or parsley
Directions

Preheat the oven to 400 degrees F.

If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.


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4.8 72
Absolutely wonderful and so simple to make. item not reviewed by moderator and published
dill is the worst item not reviewed by moderator and published
These has been my roasted carrot recipe for about five years, it simply doesn't get any better than sweet roasted carrots and dill. item not reviewed by moderator and published
This probably goes without saying, but: make sure you peel the carrots. In some recipes, just a scrub is fine. Roasted carrot skin, however, is nasty. item not reviewed by moderator and published
I've prepared the carrots exactly the same way, except I cut them like fries and kept them longer in the oven since i liked a bit brown on the edges...I used my cast iron to cook them in...when they were done, I sprinkled with turmeric, ginger, sea salt and dill... An easy and healthy side dish. item not reviewed by moderator and published
This was so delicious! The dill with the carrots was a perfect combination. item not reviewed by moderator and published
delicious! Easy to make -healthy and yummy! dill+carrots= amazing item not reviewed by moderator and published
Never thought dill and carrots woujld go together, but this recipe is very tasty. I had to roast the carrots for about 10 minutes longer than directed for them to be cooked to my taste. They were still somewhat hard at 20 minutes. item not reviewed by moderator and published
Easy and tasty! I roast veggies a lot - I cooked these a little longer because I like them with a few burnt edges. I do think carrots are best if they are "better" carrots in the beginning - smaller and organic. item not reviewed by moderator and published
Quick, easy and healthy! What more could you ask for! This is a do over for sure! item not reviewed by moderator and published

This recipe is featured in:

Fresh, Wholesome Side Dishes