Introducing a simple and delicious side dish: roasted dill carrots. With just a few simple ingredients you can transform humble carrots into a delicious side dish. Roasting in the oven with olive oil and orange juice creates tender, caramelized carrots that are simply irresistible. Top them off with fresh dill before serving for a burst of herbaceous flavor.
I’m constantly seeking out new and exciting side dishes to mix up my meal routine. From grain-based salads like quinoa to roasted vegetables such as broccoli rabe, I’m always open to trying something new.
Carrots are an especially versatile vegetable and incredibly affordable which makes them a great ingredient to experiment with!
Why this recipe works
The combination of fresh dill and roasted carrots creates a unique and delicious flavor profile that is both herbaceous and slightly sweet. Simply roasting carrots in olive oil and freshly squeezed orange juice enhances the carrot flavor.
Ingredients you’ll need
- The humble carrot takes center stage, roasted to perfection in flavorful olive oil.
- Orange is a classic pairing with carrots. I add a bit of freshly squeezed juice to the carrots before roasting to help them caramelize in the oven.
- Fresh dill adds herbaceous notes to the dish, you won’t want to use dried dill here as it has a much more grassy flavor which can be overpowering.
Step by step instructions
- Preheat your oven to 400F. In a 9×13 baking dish, toss carrots with the olive oil and orange juice until well coated. Season with salt and pepper.
- Roast in the oven for 25-30 minutes, or until they are tender and starting to caramelize. The olive oil and orange juice should thicken slightly and become syrupy in texture.
- Remove the carrots from the oven and sprinkle with fresh dill, tossing gently to combine.
More carrot recipes
Roasted Dill Carrots
Ingredients
- 2 lb. carrots, peeled and sliced into ½ inch rounds
- 2 tbsp. olive oil
- ½ orange, juice only
- ½ teaspoon salt
- 2 tablespoon chopped fresh dill
- pepper, to taste
Instructions
- Preheat the oven to 400F. In a 9×13 baking dish, toss carrots with the olive oil and orange juice until well coated. Season with salt and pepper.
- Roast in the oven for 25-30 minutes, or until they are tender and starting to caramelize. The olive oil and orange juice should thicken slightly and become syrupy in texture.
- Remove the carrots from the oven and sprinkle with fresh dill, tossing gently to combine.
Angie Broyles
super yummy!
Kyle
These came out fantastic! The addition of the OJ was new to me but definitely helped elevate the dish! Everything tasted so fresh. Do you have a weight or any other identifier for what a “serving size” is considered?
Louisa Clements
Thanks Kyle! So glad you enjoyed this recipe. I don’t have a weight, but typically just divide in four for the servings! You could weigh this if you are curious, but it’s not something I did while testing. Happy cooking!