Roasted Carrots With Dill Recipes

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

Ingredients

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 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

Ingredients

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 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

Ingredients

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

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

Ingredients

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 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

Ingredients

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.

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

Ingredients

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.

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