Best 5 Roasted Carrots And Potatoes With Dill Recipes
Indulge in the symphony of flavors with our delectable Roasted Carrots and Potatoes with Dill recipe. This vibrant dish combines the natural sweetness of carrots and potatoes, roasted to perfection with a medley of herbs, spices, and a hint of tangy dill.
Savor the delightful harmony of roasted carrots and potatoes, tossed in a zesty blend of olive oil, garlic, thyme, and paprika. The carrots caramelize beautifully, while the potatoes crisp up on the outside and remain fluffy and tender on the inside.
But that's not all! This article also features a collection of irresistible recipes to tantalize your taste buds. Embark on a culinary journey with our aromatic Roasted Garlic Parmesan Potatoes, where roasted potatoes are coated in a luscious mixture of garlic, butter, and Parmesan cheese, creating a delightful symphony of flavors.
Discover the vibrant flavors of our Honey Roasted Carrots, where sweet carrots are roasted with a glaze of honey, Dijon mustard, and fresh thyme, resulting in a dish that is both sweet and savory. And for a unique twist, try our Roasted Sweet Potatoes and Black Beans, where roasted sweet potatoes and black beans are combined with a blend of spices, creating a hearty and flavorful dish.
Each recipe promises a culinary adventure, whether you're seeking a simple yet satisfying side dish or a flavorful vegetarian main course. So, gather your ingredients, preheat your oven, and prepare to create a symphony of flavors with our Roasted Carrots and Potatoes with Dill and the accompanying recipes. Let your taste buds embark on a delightful journey!
ROASTED POTATOES AND CARROTS
Perfect Roasted Potatoes and Carrots with rosemary, spices, and honey. Tender, caramelized and absolutely delicious, this easy side pairs with any recipe!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 45m
Number Of Ingredients 11
Steps:
- Place a rack in the lower third of your oven, then preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil and coat the foil with nonstick spray.
- Place the carrots and potatoes in the center of the baking sheet. Drizzle with the olive oil and honey, then sprinkle with cumin, smoked paprika, salt, and cayenne. Toss to coat, then spread into a single layer.
- Bake in the oven's lower third until vegetables are browned in spots and tender when pierced with a small, sharp knife, about 25 to 30 minutes, tossing halfway through. Sprinkle with rosemary and toss to coat.
- While the vegetables bake, prepare the honey yogurt sauce: In a small bowl, stir together the Greek yogurt and honey. Transfer the vegetables to a serving plate. Serve warm with big dollops of yogurt on top and extra yogurt on the side.
Nutrition Facts : ServingSize 1 of 6, Calories 177 kcal, Carbohydrate 28 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 2 mg, Fiber 4 g, Sugar 13 g
ROASTED CARROTS
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
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 POTATOES WITH DILL
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
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
ROASTED CARROTS AND ONIONS WITH DILL
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
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
Roasted carrots and potatoes make a nice, easy, yummy side.
Provided by Peggy Oliver
Categories Side Dish Vegetables Carrots
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
- Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g
Tips:
- Choose the right potatoes and carrots. For roasting, select small, firm potatoes and carrots that are about the same size so that they cook evenly. Avoid potatoes that are too starchy, as they will not roast well.
- Cut the vegetables into uniform pieces. This will help them cook evenly. If the pieces are too large, they will not cook through, and if they are too small, they will overcook and become mushy.
- Toss the vegetables with oil and spices. This will help them to brown and develop flavor. You can use any type of oil you like, but olive oil is a good choice. As for spices, you can use a simple combination of salt and pepper, or you can get more creative with herbs and spices like rosemary, thyme, garlic powder, or paprika.
- Roast the vegetables at a high temperature. This will help them to caramelize and develop a crispy outer layer. The ideal temperature for roasting vegetables is 425 degrees Fahrenheit.
- Don't overcrowd the pan. If you overcrowd the pan, the vegetables will not cook evenly. Make sure to leave some space between the pieces of vegetables so that they can circulate air and cook properly.
- Roast the vegetables until they are tender. The cooking time will vary depending on the size and type of vegetables you are using. To test if the vegetables are done, pierce them with a fork. They should be tender, but not mushy.
Conclusion:
Roasted carrots and potatoes are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are easy to make and can be customized to your own taste preferences. With a little bit of planning and preparation, you can easily create a delicious and nutritious dish that will please everyone at your table.
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