Dill roasted carrots
This is a seriously simple delicious side dish. I cut up the carrots and vacuum packed them 5 days in advance so all I had to do was throw in the garlic, oil and seasoning, mix them up and bake.
Thanks to Coles and Curtis Stone for this one but I will say his cooking timing was seriously under estimated unless you like really crunchy carrots. Next time I’d microwave them for a minute before baking.
Dill Roasted Carrots
Yield: 8
Ingredients
- 1 kg (2.2lbs) carrots, peeled and cut on an angle into 1cm slices
- 2 cloves garlic, finely chopped
- 2 tbsp olive oil
- 2 tbsp roughly chopped fresh dill
Instructions
- Preheat oven to 190C (375F) and place baking sheet inside to preheat.
- In a large mixing bowl toss carrots with garlic and oil and season with salt and pepper.
- Place carrots on pre-heated tray in a single layer and roast for about 12-15 minutes until carrots are tender and have just started to brown.
- Remove from oven and sit 5 minutes to cool.
- Transfer to a large mixing bowl and toss with dill. I skipped this step and put them straight into the serving dish and sprinkled with dill. Why dirty another bowl if you don't need to right?!
- Place carrots on a large platter and serve warm or at room temperature.
This is a great idea to use up dill. I usually buy a big bunch for fish dishes or something similar and don’t end up using the rest!