Roasted Baby Carrots Recipe
These Roasted Baby Carrots are a simple, colorful side dish that even your kids will love! The addition of fresh dill creates a savory and sweet balance that makes these carrots oh-so-delicious.
Servings: 4
Cost: $2.00
Ingredients
- 12 ounces baby carrots
- 3 tablespoons extra virgin olive oil extra virgin
- 2 tablespoons fresh dill minced
- ½ teaspoon salt and pepper to taste
Instructions
- Preheat oven to 400℉.
- Toss carrots with olive oil, salt and pepper.12 ounces baby carrots, 3 tablespoons extra virgin olive oil, ½ teaspoon salt and pepper to taste
- Create a single layer on a sheet pan. Bake 30 minutes or until tender and brown.
- Toss with dill and serve.2 tablespoons fresh dill
Notes
- While you can't buy chopped dill (that I know of), it's so easy to chop it ahead of time and store it in the fridge for up to 48 hours before you make this recipe.
Variations
- No fresh dill available? Use dried dill leaves found in your store's seasoning section. You'll generally want to triple the measurement when using dried herbs versus fresh in a recipe.
- Try different herbs, like rosemary, thyme or oregano, too.
- Or, add 1-2 teaspoons of Everything Bagel Seasoning.
- Turn up the heat and add ¼ teaspoon chili powder, ⅛ teaspoon cinnamon, and a dash of cayenne pepper.
Nutrition
Calories: 123kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 67mg | Potassium: 202mg | Fiber: 2g | Sugar: 4g | Vitamin A: 11744IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg