Roasted Carrots with Dill

Roasted Carrots with Dill

Adapted from Tori Avey (The Shiksa in the Kitchen) by Blue Heron Kitchen

Root vegetables - sweet and low down. While you can, buy them at your local farm stand or farmers market. Buy them loose wherever possible. Selecting your own carrots is empowering. (Those orange bags are upsetting.) Buy organic carrots. Carrots are a perfect vegetable.

What I like about this recipe is how the fresh, green-dill-burst lifts the sweet earthiness of roasted carrots. They’re a great addition to a roasted vegetable platter and are perfect accompaniment to fish or fowl. They’ll be gorgeous next to beef ; and I love them with frittatas! 

Why not audition them now as a new addition to your Thanksgiving feast. The color contrast is stunning. They’re light and not as rich as most Thanksgiving sides. For a delicious variation and stunning presentation roast both carrots and parsnips. 

with a smile and song,

jane

Roasted Carrots with Dill

Ingredients:

2 lb. whole carrots (I prefer young medium-sized carrots with greens still attached)
2 Tbsp. extra virgin olive oil
2-3 Tbsp. freshly chopped dill
Kosher salt, freshly ground black pepper to taste

Fleur de sel for finishing (optional)

Procedure:

Preheat oven to 400º F. Clean and remove the tops from the carrots (scrub them well or peel them, your preference.)

Place the carrots on a greased sheet tray and drizzle with the olive oil. Toss with your hands, making sure they’re evenly coated with oil. Lightly salt and pepper.

Roast carrots for 20 minutes.

Remove from the oven and turn the carrots with tongs and sprinkle with 1- 1½ Tbsp. freshly chopped dill, then return to the oven and roast for an additional 20 minutes.

Remove from the oven, place carrots on a platter. Sprinkle with remaining fresh dill.

Season to taste with additional salt and pepper. Or sprinkle with optional fleur de sel (my preference!)

Serve immediately, or serve at room temperature.

Serves approximately 6