Roasted Carrots with Dill is a rustic side dish with sweet, earthy flavor that is perfect for your next holiday dinner or weekday meal!
Are carrots high in sugar?
I can't tell you how many times my clients have mentioned to me that they don't eat carrots because they are high in sugar. Wait... what? Carrots do contain some natural sugar (carbohydrate), HOWEVER, only about 5 grams per serving. This would be the equivalent of eating ⅓ of a slice of bread.
Are carrots healthy?
They sure are! Just look at all of these health benefits:
- low in calories (~25 per serving)
- high in fiber (~2 grams per serving)
- decreases hunger
- decreases constipation
- rich in vitamins, minerals, and antioxidants
In fact, one serving of carrots will provide you with 2 times the recommended daily intake of Vitamin A!
How to make Roasted Carrots with Dill
To make this recipe, you will need 2 bunches of fresh carrots (~1 ½ pounds), fresh dill, vegetable oil, salt & pepper.
I peel my carrots, but you do not have to! Just wash and scrub them well.
Thinner carrots are preferred, but if you have larger ones, you can slice them in half lengthwise.
Line them onto a baking sheet and drizzle with oil. You can use any type of vegetable oil you have on hand. I used avocado oil.
Sprinkle with fresh dill, salt & pepper. Toss to coat. You can substitute dried dill if you wish, just cut back the portion to 1 teaspoon.
Roast them in your 375 degree oven for 40 minutes, turning them halfway through.
So Simple, So Delicious!
Did you make this recipe? Leave me a comment below. I love to hear from my readers! 🙂
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Roasted Carrots with Dill
Ingredients
- 1 ½ pounds Carrots fresh
- 1 tablespoon Vegetable Oil
- 1 tablespoon Dill fresh
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Preheat oven to 375 degrees.
- Peel and rinse carrots, then arrange them on a baking sheet.
- Drizzle oil on top of carrots.
- Sprinkle dill, salt & pepper on top of carrots.
- Toss to coat.
- Place them into the oven and roast for 40 minutes, turning them over halfway through.
Notes
- Peeling the carrots is not necessary, just wash and scrub them well.
- Thinner carrots are preferred, but if you have larger carrots you can slice them in half lengthwise.
- You can use any type of vegetable oil. I used avocado oil.
- Dried dill may be substituted for fresh dill, just decrease the portion to 1 tsp.
What a great idea! My husband is always asking me to serve carrots as a side dish at dinner, however I'm not a huge fan of carrots in general, so more often than not I make something else instead. But today I made this dish rather grudgingly for him, and found out that I really like roasted carrots! Thank you so much for the awesome recipe!
Thanks so much Kristin!