These Roasted Carrots with Dill are the life of the party when it comes to side dishes! They pair perfectly with grilled or roasted meats and fish or shake things up by tossing them with a vibrant green salad for a veggie-packed punch. Even better, they require minimal ingredients and come together in about 30 minutes. Originally published February 22, 2013.
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Today I went to the store to pick up a new toothbrush for Charlotte. I was going to let her pick out one with a princess or Dora the Explorer on it to help her be excited about brushing her teeth (although this has been less of a problem recently since I started letting her brush my teeth/gag me while I brush hers).
But I was dismayed to find that princesses come at a high price. They were all $2.25 or more for 1 toothbrush. I ended up getting the Peanuts toothbrush (2 for $1!), although it goes against my lame cartoons code.
Does anyone else have personal cartoon standards? I just can’t bring myself to like lame cartoons that aren’t funny. Like Peanuts. Or Garfield. They are just not funny, at all. My brother Nate and I were obsessed with Garfield as a kid, and now when I read them I just want to stab myself in the eye. Nate recently sent me a link to Garfield Minus Garfield, a website dedicated to removing all other characters from the strip to focus on Jon. It’s actually really funny when you take out Garfield.
Why can’t we get more cartoons like Calvin and Hobbes?
Dill Carrot Ingredients
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- carrots
- olive oil
- kosher salt
- black pepper
- dill (fresh or dried would work in this recipe. I prefer fresh…but use whatever you have on hand!)
How to make roasted dill carrots
Now let’s talk about these roasted carrots with dill. Sometimes I go through phases where I forget that I love carrots. It never gets to the point that I convince myself that I don’t like them, I just forget how awesome they are and miss out on months of vitamin A. Someone made this dill and carrot recipe for me after a long bout of carrot amnesia, and now I’m in carrot heaven again. These roasted carrots are so simple, soooooo good, and the combo of carrots and dill is a dynamic duo, just like Calvin and Hobbes. Plus it makes you feel good to eat orange food. No really, it does. That’s why Cheetos are so addictive.
Roasted dill carrots are a breeze! Minimal effort for maximum deliciousness. All you need to do is toss some freshly peeled carrots with olive oil, salt, and pepper, and dill, then pop them in the oven until they’re tender and caramelized. Seriously, that´s it.
What to serve with dill carrots
Roasted dill carrots are a match made in heaven with grilled or roasted meats and seafood. Or, mix things up by pairing them with a vibrant green salad for a veggie-packed punch! And whatever you do, don’t forget to invite these tasty dill carrots to your next holiday feast—they’re total rockstars on Turkey Day!
Check out some of these recipes that go perfectly with roasted dill carrots!
Basil Pesto Chicken >> a healthy dinner full of delicious green herbs
Best Honey Baked Ham Recipe >> roasted ham and carrots are a classic for a reason
Herbed Roasted Turkey >> you´re gonna want to bookmark this one for Thanksgiving
Pan Seared Scallops with Sauce >> the perfect date-night duo
Pan Seared Salmon with Maple Glaze and Pistachios >> sweet, salty, herby…a true flavor bomb of a meal
Cobb Salad with Chicken and Bacon >> this loaded salad doesn´t mess around
One Hour Oven-Roasted Chicken from I Heart Naptime
Garlic Butter Steak Bites from All Things Healthy
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Roasted Carrots with Dill
Ingredients
- 12 carrots
- 3 tbsp good olive oil
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp minced fresh dill OR 2 teaspoons dried dill
Instructions
- Preheat the oven to 400 degrees F. Peel carrots or just give them a good scrub. If the carrots are thick, cut them in half lengthwise; if not, leave whole.
- Slice the carrots diagonally into 1 1/2-inch-thick slices, or however big you want them, really. Just make sure the carrots are roughly the same size and shape so they cook at the same rate. (The carrots will shrink while cooking so big slices are fine. You will just have to up your roasting time.)
- Toss them in a bowl with the olive oil, salt, pepper, and dried dill, if you don’t have fresh.
- Transfer to a baking sheet (I lined mine with foil for easy clean up) and spread out in a single layer. Roast in the oven for 20-30 minutes, until they are brown and fork-tender. The roasting time depends on how big your carrots are. If you are using fresh dill, toss the carrots with the minced dill after they are roasted, season to taste, and serve.
This recipe only says to roast in the oven for 20-30 minutes. It doesnt say what temp to use. What temperature is supposed to be used while cooking? Please let me know.
Hey Lisa, I hope you were able to get these done ok for easter! It says in the recipe 400 degrees. How did it go?
We love Calvin and Hobbes- I got Will his own C&H book for Christmas this year. Also, to help remind you how awesome carrots are here is what I made the kids for breakfast this morning: Carrot Cake Oatmeal. I used the recipe below (except for leaving out the coconut and pecans, plus I may have doubled the amount of brown sugar.)
http://lickthebowlgood.blogspot.com/2008/11/my-secret-love.html
Ooh, I will have to try that recipe. Yum. And I thought it was a given to always double the brown sugar in oatmeal? It makes it taste more like Chocolate Frosted Sugar Bombs.
I’m not in a rush to make these carrots, but I might preorder Gears of War. Ha, ha! Take care. And keep brushing all those teeth.