Best 3 Roasted Carrots With Dill Weed Recipes

**Roasted Carrots with Dill Weed: A Symphony of Sweetness and Herbaciousness**

Immerse yourself in a culinary journey with our roasted carrots with dill weed, a dish that tantalizes the taste buds with its harmonious blend of sweet and savory flavors. This simple yet elegant recipe transforms humble carrots into a roasted masterpiece, caramelized to perfection and infused with the aromatic essence of dill weed. Our comprehensive guide offers three variations to suit your culinary preferences: a classic roasted carrot recipe, a tangy honey-glazed version, and a zesty lemon-herb rendition. Each variation promises a unique flavor profile that will leave you craving more. Whether you're a seasoned chef or a novice cook seeking a delightful side dish or a healthy snack, our roasted carrot recipes will surely impress.

Let's cook with our 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.

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 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: Look for carrots that are firm and smooth, with no blemishes or cracks. Smaller carrots will cook more evenly than larger ones.
Prepare the carrots properly: Scrub the carrots well to remove any dirt or debris. Peel the carrots if desired, but you can also leave the skins on for added nutrients.
Use fresh herbs: Dill weed is the perfect herb to pair with roasted carrots, but you can also use other fresh herbs such as parsley, thyme, or rosemary.
Don't overcrowd the pan: When roasting the carrots, make sure to spread them out in a single layer on the baking sheet. Overcrowding will prevent the carrots from cooking evenly.
Roast the carrots until tender: The carrots are done roasting when they are tender when pierced with a fork. Depending on the size of the carrots, this will take about 20-30 minutes.
Season the carrots to taste: Once the carrots are roasted, season them with salt, pepper, and any other desired seasonings. You can also drizzle them with a little bit of olive oil or melted butter for extra flavor.

Conclusion:

Roasted carrots with dill weed is a simple but delicious side dish that is perfect for any occasion. The carrots are roasted until tender and flavorful, and the dill weed adds a bright, fresh flavor. This dish is also a great way to get your daily dose of vegetables. So next time you're looking for a healthy and tasty side dish, give roasted carrots with dill weed a try!