Roasted Carrots With Dill Recipes

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ROASTED CARROTS



Roasted Carrots image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 4

2 pounds carrots, peeled and cut diagonally into 3-by-1/2-inch sticks
1 stick (8 tablespoons) butter, melted
1 teaspoon salt
2 tablespoons chopped fresh dill or parsley (optional)

Steps:

  • Preheat the oven to 400 degrees F.
  • Line a large jellyroll pan with aluminum foil.
  • In a medium bowl, mix together the carrots, melted butter and salt. Spread out the carrots in a single layer on the jellyroll pan and roast until tender, stirring once, 25 to 30 minutes. Toss with the chopped herbs if using and serve.

ROASTED CARROTS



Roasted Carrots image

Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

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

Steps:

  • 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.

ROASTED CARROTS



Roasted Carrots image

Really easy, really simple, and really yummy. You'll never go back to boiled carrots again! From Ina Garten/Barefoot Contessa on foodtv.com. Sometimes I leave out the dill/parsley.

Provided by Laura Leigh

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

12 carrots
3 tablespoons olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons minced fresh dill or 2 tablespoons parsley

Steps:

  • 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.

ROASTED CARROTS WITH DILL WEED



Roasted Carrots with Dill Weed image

This almost effortless side dish pairs wonderfully with my Thanksgiving turkey. Just a handful of ingredients keeps it simple, but flavorful. -Donna Noel, Gray, Maine

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 5

2-1/2 pounds medium carrots, halved lengthwise and widthwise
3 tablespoons butter, melted
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place carrots in a greased 15x10x1-in. baking pan. Drizzle with butter and sprinkle with dill, salt and pepper; toss to coat. Bake, uncovered, at 425° for 15-18 minutes or until carrots are tender, stirring once.

Nutrition Facts : Calories 128 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 367mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein.

CARROTS WITH DILL



Carrots with Dill image

Dorothy Pritchett of Wills Point, Texas shares a great way to present sweet, tender carrots. She glazes the colorful coins with margarine and adds dill just before serving for a simple, savory side dish.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 5 servings.

Number Of Ingredients 4

1 pound carrots, sliced 1/8 inch thick
2 tablespoons water
4 teaspoons reduced-fat margarine
1 to 2 tablespoons snipped fresh dill or 1 to 2 teaspoons dill weed

Steps:

  • Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.

Nutrition Facts :

ROASTED CARROTS AND ONIONS WITH DILL



Roasted Carrots and Onions with Dill image

Simple roasted carrots and onions that pair well with any meat you are baking in the oven.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Onion

Time 40m

Yield 4

Number Of Ingredients 6

1 (16 ounce) package baby carrots
1 large onion, sliced into rings
2 tablespoons olive oil
½ tablespoon freeze-dried dill
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Combine carrots and onion slices in a large bowl. Whisk olive oil, dill, salt, and pepper together in a separate bowl until evenly combined.
  • Pour seasoned oil over the carrots and onions. Stir until evenly coated. Spread the mixture out evenly on the prepared baking sheet.
  • Roast vegetables until soft, stirring halfway through, about for 30 minutes.

Nutrition Facts : Calories 114.4 calories, Carbohydrate 12.8 g, Fat 6.9 g, Fiber 3.9 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 380 mg, Sugar 6.9 g

ROASTED CARROTS WITH DILL



Roasted Carrots with Dill image

Provided by Eva Worden

Categories     Side     Roast     Fourth of July     Vegetarian     Quick & Easy     Father's Day     Summer     Party     Dill     Bon Appétit     Florida     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

8-10 large carrots
Olive oil
1 tablespoon unsalted butter, cut into small pieces (optional)
Kosher salt and freshly cracked black pepper
1 tablespoon chopped fresh dill

Steps:

  • In a roasting pan, toss carrots with enough olive oil to coat. Top with butter, kosher salt, and pepper. Roast in a 425°F oven to desired tenderness, then turn the broiler to high and cook carrots until lightly browned. Sprinkle fresh dill over carrots.

LEMON DILL CARROTS



Lemon Dill Carrots image

Make and share this Lemon Dill Carrots recipe from Food.com.

Provided by Derf2440

Categories     Vegetable

Time 22m

Yield 6 serving(s)

Number Of Ingredients 8

1 teaspoon olive oil
3 cups diagonally cut carrots
1/4 cup reduced-sodium fat-free chicken broth
1 teaspoon grated fresh lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon celery salt
1/4 teaspoon black pepper
1 tablespoon minced fresh dill or 1 teaspoon dried dill

Steps:

  • Heat the olive oil in a large nonstick frypan over medium high heat.
  • Add carrot, and saute for 2 minutes.
  • Stir in broth, rind, juice, celery salt and 1/4 teaspoon black pepper.
  • Cover, reduce heat to medium low and cook for 10 minutes or until tender, stirring occasionally.
  • Remove from heat, stir in dill.

ROASTED CARROTS AND POTATOES WITH DILL



Roasted Carrots and Potatoes with Dill image

Roast a combination of carrots and potatoes for a simple holiday side dish. The high heat concentrates the sweetness of the carrots and makes the potatoes crisp on the outside and creamy on the inside. A flourish of brightly flavored fresh dill lifts the finished dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 pound carrots, halved lengthwise if large and crosswise if long
1 1/2 pounds small red potatoes, halved if large
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 tablespoon fresh lemon juice
2 teaspoons finely chopped fresh dill

Steps:

  • Preheat oven to 400 degrees, with rack in lower third. On a rimmed baking sheet, toss carrots and potatoes with oil; season with salt and pepper. Arrange in a single layer and cook until vegetables are browned in spots and tender when pierced with a knife, 40 minutes, tossing halfway through. Toss with lemon juice and dill. Serve warm or at room temperature.

Nutrition Facts : Calories 115 g, Fat 3 g, Fiber 3 g, Protein 2 g

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Top Asked Questions

How to cook carrots in oven with dill?
Directions 1 Preheat the oven to 400 degrees F. 2 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. ... 3 Toss the carrots with minced dill or parsley, season to taste, and serve.
How long to cook carrots in the oven?
Grease a baking sheet lightly. Place the carrots on the baking sheet, then drizzle with olive oil and sprinkle with sea salt. Roast in the oven for 25-30 minutes until they are tender-crisp. Remove and serve. The best type of carrot to roast are whole, large, unpeeled carrots.
How do you make carrot and Dill pasta sauce?
Whisk butter and sugar until fully combined. Add in the fresh dill and whisk to combine. Add the cleaned and cut carrots to a 9×13 inch baking dish (or similar size). Drizzle the sauce over the carrots and toss carrots until fully coated.
What to do with roast carrots?
Roast a combination of carrots and potatoes for a simple holiday side dish. The high heat concentrates the sweetness of the carrots and makes the potatoes crisp on the outside and creamy on the inside.

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