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Bon Appétit

Roasted Carrots with Dill

By Eva Worden

2.5

(1)

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Roasted Carrots with DillTom Schierlitz

"I make this dish almost once a week during high carrot season. Dill brings out carrots' earthy sweetness, and I can work on the rest of the meal while this cooks." —Eva Worden, Worden Farm, Punta Gorda, FL

Recipe information

  • Yield

    Makes 4 servings

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

Preparation

  1. 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.

TagsCarrotRoot VegetableVegetableDillHerbs & SpicesSideDinnerNut FreeGluten FreeKetoEasyRoastBon Appétit
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