Roasted Carrots with Dill

Roasted Carrots with Dill – Roasted whole carrots with olive oil, kosher salt, pepper and fresh dill. Who knew something so simple could taste so amazing?

In recent years, as farmers and gardeners have worked to revitalize heirloom vegetables, it’s not uncommon to see carrots in shades of yellow, white and even purple. At one time, the orange color we associate with carrots didn’t even exist. Some historians believe that during the 17th century, the Dutch cultivated the orange carrot as way of honoring William of Orange, who led the Dutch revolt against Spain. Years later, when the Dutch Patriot movement rebelled against the House of Orange, the carrot was seen as an offensive homage to the monarchy. The orange color, a result of crossing a number of different varieties and colors of carrots, comes from carotene. A diet heavy in carrots can sometimes give the skin a yellowish tint. This harmless condition, known as carotenemia, is a result of these carotene pigments and will go away on its own after a week without carrots.

Roasting carrots has a truly magical effect on their flavor. Kosher salt brings out their natural sweetness and fresh dill is the perfect springtime flavor pairing. This healthy and delicious side dish takes barely any time at all. When the roasted carrots are laid out on a platter it makes for a pretty and rustic presentation. Bonus– they’re kosher for Passover! If you see me turning yellow, never fear. I’m so addicted to these roasted carrots that I might well come down with a case of carotenemia.

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Sheet Tray

Tongs

Roasted Carrots with Dill

Roasted whole carrots with olive oil, kosher salt, pepper and fresh dill. Simple springtime side dish. Who knew something so simple could taste so amazing?

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COURSE: Side Dish

Kosher Key: Parve

Servings: 6 servings

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Ingredients

• 2 pounds whole carrots (I prefer young medium-sized carrots with greens still attached)
• 2 tablespoons olive oil
• 2 tablespoons freshly chopped dill
• Kosher salt and pepper to taste

NOTES

You will also need: sheet tray, tongs, nonstick cooking oil spray

Instructions

• Preheat oven to 400 degrees F. Clean and remove the tops from the carrots.
  
• Place the carrots on a greased sheet tray and drizzle with the olive oil. Toss with your hands to make sure they are evenly covered in oil. Sprinkle with kosher salt and pepper.

  Roast the carrots for 20 minutes, then remove from the oven and turn the carrots with tongs. Sprinkle with 1 tbsp freshly chopped dill and roast for an additional 20 minutes.
  
• Remove from the oven, place carrots on a platter. Sprinkle with remaining 1 tbsp of fresh dill. Serve immediately.
  
  

Nutrition

Nutrition Facts

Roasted Carrots with Dill

Amount Per Serving

Calories 103 Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 104mg5%

Potassium 483mg14%

Carbohydrates 14g5%

Fiber 4g17%

Sugar 7g8%

Protein 1g2%

Vitamin A 25270IU505%

Vitamin C 8.9mg11%

Calcium 50mg5%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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