Best 5 Roasted Carrots And Onions With Dill Recipes

Roasted Carrots and Onions with Dill: A Simple Yet Flavorful Side Dish

Craving a side dish that is both simple to make and packed with flavor? Look no further than roasted carrots and onions with dill. This classic combination of vegetables is elevated with a sprinkle of fresh herbs and a drizzle of olive oil, resulting in a dish that is both visually appealing and incredibly delicious. Whether you're serving it alongside a hearty main course or enjoying it as a light meal on its own, this roasted vegetable dish is sure to satisfy. Our collection of recipes offers variations on this timeless dish, from a classic roasted carrot and onion recipe to a tangy honey-glazed version. With just a few simple ingredients and minimal preparation, you can create a side dish that will impress your taste buds and leave you craving more. So gather your vegetables, preheat your oven, and get ready to experience the delightful flavors of roasted carrots and onions with dill.

Check out the recipes below so you can choose the best recipe for yourself!

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.

OVEN-ROASTED CARROTS AND ONIONS

Oven-Roasted Carrots and Onions image

The dry heat of the oven caramelizes the natural sugars in vegetables, which brings about an amazing depth of flavor. Baby carrots vary in size depending on time of year and where they are grown, so check for doneness after 30 to 40 minutes.

Provided by Bren

Categories Side Dish Vegetables Onion

Time 55m

Yield 2

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 teaspoon white wine vinegar
½ teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon salt
1 pinch ground black pepper to taste
½ (16 ounce) package baby carrots
½ red onion, cut into wedges
4 cloves garlic, peeled and smashed

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.

Nutrition Facts : Calories 182 calories, Carbohydrate 14.5 g, Fat 13.8 g, Fiber 4.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 381.6 mg, Sugar 6.6 g

SIMPLE ROASTED CARROTS & ONIONS

Simple Roasted Carrots & Onions image

Ridiculously easy -- and they don't last in my house; even the picky eater wolfs down the carrots! Based on a recipe from Nov. '06 Sunset.

Provided by chakrates

Categories Onions

Time 1h

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 lbs carrots
3 red onions
1 tablespoon olive oil
salt

Steps:

Preheat oven to 425.
Peel carrots and onions. Cut onions in quarters, leaving root ends in tact, so that they hold the quarters together. Cut carrots into 2 - 3" pieces, and if the carrots are really fat, cut them lengthwise into halvves or quarters. (You can adjust the quanitities of everything -- it's just that the program here wants specifics.).
Put them onto a cookie sheet or jelly roll pan and drizzle with olive oil and salt and mix them with your hands so that they are lightly coated. The pan does really matter here -- if you use something with sides, they steam rather than roast.
Roast for 15 minutes, turn and roast for 15 - 30 minutes more. At this point, they should be cooked, but they can go longer if they're not done. they should be crisp/tender (if they go longer, they get soft, which I'm starting to like, too) and have browned spots on them.

Nutrition Facts : Calories 157.8, Fat 4, SaturatedFat 0.6, Sodium 159.5, Carbohydrate 30.1, Fiber 7.5, Sugar 13.9, Protein 2.9

ROASTED CARROTS AND CIPPOLINI ONIONS

Roasted Carrots and Cippolini Onions image

Provided by Guy Fieri

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound cippolini onions, ends trimmed and peeled, halve larger onions
2 pounds baby carrots
2 tablespoons canola oil
1 tablespoon butter, melted
1/4 cup white wine
1/4 cup chicken stock
Salt and coarsely ground black pepper
2 tablespoons chopped fresh Italian parsley leaves

Steps:

Preheat oven to 400 degrees F.
On a sheet tray, toss onions and carrots with oil, butter, wine, and stock. Season with salt and pepper. Roast until golden and caramelized, about 25 to 30 minutes. Toss in a shallow serving bowl and garnish with parsley.

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

Tips:

Choose the right carrots and onions: For the best flavor and texture, choose medium-sized carrots and onions that are firm and brightly colored. Avoid carrots that are too large, as they can be tough, and onions that are too small, as they can burn easily.
Cut the vegetables evenly: Cut the carrots and onions into uniform pieces so that they cook evenly. Aim for pieces that are about 2 inches long and 1/2 inch thick.
Roast the vegetables in a single layer: This will help them to cook evenly and prevent them from steaming. If you need to use two baking sheets, be sure to rotate them halfway through the cooking time.
Season the vegetables generously: Don't be afraid to use plenty of salt, pepper, and herbs. This will help to bring out the flavor of the vegetables and make them more enjoyable to eat.
Roast the vegetables until they are tender and caramelized: The carrots and onions should be tender enough to pierce with a fork, but still have a little bit of bite to them. The edges of the vegetables should be caramelized and slightly browned.

Conclusion:

Roasted carrots and onions are a simple but delicious side dish that can be enjoyed with a variety of meals. They are easy to make and can be roasted in the oven or on the grill. With just a few simple ingredients, you can create a side dish that is both flavorful and healthy. Serve roasted carrots and onions with grilled chicken, roasted pork, or a simple salad.