Roasted Dill Carrots

Vegetables used to be boring at my house.  They were usually of the frozen variety…cooked in the microwave.  Can we say “blah?”  Yep.  But about a year ago, I decided to put more effort into our vegetables.  It was worth it.  Vegetables can actually be very good if cooked right, and if you do something other than microwave them.  I now buy almost all our vegetables fresh with the exception of peas and corn.

One trick I learned about cooking vegetables is roasting them at a high temperature.  That brings out an earthy (in a good way) and almost sweet taste; especially with carrots.  Tossed with olive oil, carrots roast, and I dare say “almost caramelize.”   Tossed with some dill weed, you have a whole new way to eat carrots.

I know a lot of people only like carrots raw.  Raw is actually better for you.  But in the fall and winter months I have a hard time eating a hard, cold carrot with my supper of meatloaf or oven roasted chicken.  And for you raw carrots only people….these roasted carrots are WAY better than “cooked/boiled in water” carrots.  I think you may rethink your “only eat raw carrots” way after you try these carrots roasted.

So, tell me….have you tried roasted carrots?  What is your favorite way to eat carrots?

Also shared at Wellness Weekends. Allergy Free Thursday.

Roasted Dill Carrots


  • 2 cups baby carrots (or regular carrots cut into baby carrot size)
  • 1 T. olive oil
  • 1/2 tsp. dill weed


  1. Preheat oven to 425 degrees.
  2. Toss carrots with olive oil.
  3. Place carrots in 9×13 pan.
  4. Roast for 15 minutes.
  5. Remove from oven and toss with dill weed.
  6. Return to oven and roast for 5 more minutes or until desired tenderness.
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