These Roasted Carrots with Dill are the easiest, quickest, yummiest, healthiest side you could ever whip up! Just five simple ingredients and 20 minutes in the oven are all it takes!
I have a friend who has weird children. By weird, I mean that they will eat sheets of seaweed and raw onions like they were apples. Man, I wish I had kids like that. Can you imagine the possibilities? With my kids, if dinner doesn’t consist of chicken (especially this Creamy Lemon Chicken, which is their all-time favorite) and mashed potatoes, they’re really not interested. That’s why I was SHOCKED when all three of my picky children LOVED these Roasted Carrots with Dill!
My oldest child is allergic to practically everything (wheat, eggs, milk, and all the nuts) and has spent the majority of her life eating extremely bland foods with NO spices whatsoever. It’s only been in the past year that she has broadened her palate and will actually eat foods with some extra flavor!
My other two children are not big fans of vegetables. And when they do eat vegetables, they have very specific requirements for them. One will only eat raw broccoli. The other will only eat steamed broccoli. If asparagus is being served, it MUST have lemon juice on top. And raw baby carrots are only acceptable some of the time for some of the people.
But THESE heavenly Roasted Carrots with Dill are acceptable to ALL the people, ALL the time! And they’re super easy to make. They may look fancy, but they take very little effort and only five simple ingredients:
Ingredients for Roasted Carrots with Dill
- Olive oil
- Kosher salt
- Freshly ground black pepper
- Fresh or dried dill
How to Make Roasted Carrots with Dill
Start out with twelve carrots. I know that seems like a lot, but we have five people in our family, and there never seems to be enough. (If you want to make things SUPER simple, you can just use two pounds of baby carrots. That way, you don’t have to cut or peel anything!)
Peel them and cut off the tops and bottoms. Then cut them diagonally. At the top where things are thicker, cut thinner slices. As you move closer to the bottom, you can cut thicker slices. This is so that everything will cook evenly in the oven. (There’s a picture below that will show you what I mean about cutting things different sizes). Once you’ve cut up your carrots, toss them in a bowl with 2-3 tablespoons of olive oil and then pour them out on a foil or parchment-lined baking sheet.
Sprinkle some kosher salt and freshly ground pepper over the top and then pop them in a 400-degree F. oven for 20 minutes. Then just stand back and wait for the magic to happen! No need to stir!
When the carrots are done, they will be perfectly tender but not soft or mushy. The bottoms will have a lovely golden tan.
At this point, it’s time to add the dill. You can either use dried dill (which is what we usually do) or fresh dill. Fresh dill really amps up the flavor! But if you have kids like mine who are allergic to flavor, you might want to stick with the dried dill 🙂 But if you’re serving these roasted carrots at Easter (or any other time ) to guests and you really want to impress them, go for the fresh dill for sure! You can find it in the produce section in little plastic containers. Or if you’re lucky, you can buy a little dill plant.
These roasted carrots with dill look so gorgeous and add such wonderful color to your table, and they are totally healthy! Make some tonight for dinner and watch them vanish. Your family will be begging for more!
Nutritional information contains estimates only and will differ depending on the amount of salt you use.
Super simple and quick to whip up, with only five ingredients! These Roasted Carrots with Dill will become a new family favorite!
- 12 carrots
- 2 tablespoons olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons fresh dill, minced (or 1 tablespoon dried dill)
Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil.
Peel the carrots and cut off the tops and the ends. (Skip this step if using baby carrots).
Cut the carrots diagonally into thick slices (about 1/2 inch thick toward the top of the carrot and an inch thick toward the bottom of the carrot). (Skip this step if using baby carrots).
In a large bowl, toss the carrots with the olive oil until all the carrots are coated. Pour out onto your prepared baking sheet.
Sprinkle with desired amount of kosher salt and freshly ground black pepper.
Place in the oven for 20 minutes.
Remove from the oven, transfer the carrots to a serving plate or bowl, and sprinkle with dill. Serve immediately.