Roasted Carrots with Dill


  • 2 lbs whole carrots (I prefer young medium-sized carrots with greens still attached)
  • 2 tbsp olive oil
  • 2 tbsp freshly chopped dill
  • Kosher salt and pepper to taste


  1. Preheat oven to 400 degrees F. Clean and remove the tops from the carrots.
  2. Place the carrots on a greased sheet tray and drizzle with the olive oil. Toss with your hands to make sure they are evenly covered in oil. Sprinkle with kosher salt and pepper.
  3. Roast the carrots for 20 minutes, then remove from the oven and turn the carrots with tongs. Sprinkle with 1 tbsp freshly chopped dill and roast for an additional 20 minutes.
  4. Remove from the oven, place carrots on a platter. Sprinkle with remaining 1 tbsp of fresh dill. Serve immediately.