August 8, 2014

Roasted Baby Carrots with Dill

I have always loved cooked carrots, although I am used to the fattening version with sugar and butter that taste absolutely divine. One day I decided to try a more savory recipe.
After searching the internet, I found one that called for dill. Now who knew dill and carrots were meant to be together? Like for real. I don't think I've ever tasted a better match. These are also incredibly easy to put together and your family will love them!

Roasted Baby Carrots with Dill
Adapted from Ina Garten
Bag of baby carrots
2 Tbsp. olive oil
1 tsp. kosher salt
1/4 tsp. pepper
1 tsp. dried dill

1. Preheat oven to 400 degrees F.
2. Toss carrots in a bowl with olive oil, salt, pepper and dill.
3. Transfer to a sheet pan in 1 layer and roast in oven for 30 minutes, until browned and tender.

*I always cover my baking sheets with parchment paper for easy cleanup.

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