Roasted Carrots with Dill

Roasted Carrots with Dill

Carrots are arguably one of the most versatile root vegetables. Enjoy carrots raw in dips, roast carrots whole or sliced, or grate carrots into salads or grain bowls. Make carrots a staple ingredient in your fridge to turn into a cooked or raw side dish such as Miso Glazed Root Vegetables and Ginger Lime Carrot Noodles. 

Serves 4

Preheat the oven to 400°F. Peel and slice 12 carrots on a bias. In a large bowl, whisk together 2 Tb olive oil, 1 Tb red wine vinegar, 2 cloves minced garlic, salt and pepper. Add the carrots and toss to coat well. Spread out carrots on a sheet pan lined with parchment paper. Roast for 20-25 minutes, shaking the pan halfway. The carrots should feel tender when pierced with a fork. Sprinkle with 2 Tb chopped fresh dill. 

Pro tip: sprinkle carrots with crumbled sheep’s milk feta cheese before serving.