Roasted Carrots with Dill

These super simple roasted carrots with dill are packed full of flavor and use coconut oil for roasting. Easy, delicious and healthy.

Roasted Carrots with Dill by Nutmeg Nanny

As a child I always loved cooked carrots.

In fact, they were one of my favorite vegetables.  As an adult I find I rarely ever make them. However, that is going to change. These roasted beauties reminded me why I love carrots so much.  The roasting brings out the natural sweetness and gives the carrots a delicious caramelized flavor. 

Before putting the carrots into the oven I drizzled them with melted coconut oil and seasoned them with kosher salt and fresh cracked pepper.   After the carrots where done roasting I finished them off with a sprinkle of dill.

Roasted Carrots with Dill by Nutmeg Nanny

Print

Roasted Carrots with Dill

These super simple roasted carrots with dill are packed full of flavor and use coconut oil for roasting. Easy, delicious and healthy.

Yield: 4 side dish servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

  • 6 whole carrots – tops removed and peeled
  • Coconut oil* (you could also use Olive oil)
  • Kosher salt
  • Fresh ground pepper
  • Fresh or dried dill

Source: Inspired from Bon Appetit

Directions:

Preheat oven to 425 degrees.

Cut the top off the carrots and peel. Drizzle with coconut oil, sprinkle with kosher salt and fresh ground pepper. Roast until desired doneness. I roasted my carrots for approximately 10 minutes.

Once carrots are done take them out of the oven and top with dill.

*Quick note about coconut oil: Make sure to use non refined coconut oil. Also, coconut oil is solid so you will have to melt down the oil before drizzling it onto the carrots.

10 Responses to “Roasted Carrots with Dill”

  1. #
    1
    Rachel @ Not Rachael Ray — June 3, 2011 at 9:54 am

    I love roasted carrots, and these are so beautiful! I always chop them into chunks, but they are so much prettier whole.

  2. #
    2
    Kathleen — June 3, 2011 at 12:58 pm

    This sounds delicious! I’ve never used coconut oil. I guess it’s time I give it a try!

  3. #
    3
    Erica — June 3, 2011 at 1:40 pm

    mmmmmm- I love carrots in any form. I bet the coconut oil is awesome with them. Just fantastic

  4. #
    4
    Joanne — June 3, 2011 at 1:59 pm

    I love carrots so much more when they’re roasted! Throw on some coconut oil and dill…and I’d be in heaven.

  5. #
    5
    Veronica — June 4, 2011 at 12:22 am

    Roasted veggies. Delicious simplicity! I love the dill here–sounds so good!

  6. #
    6
    Emily — June 6, 2011 at 1:24 am

    I love how you roasted them whole. That’s brilliant.

  7. #
    7
    Jen @ My Kitchen Addiction — June 7, 2011 at 2:44 pm

    Yum… These sound fantastic. And, your photos are just stunning!!

  8. #
    8
    Dan — June 20, 2011 at 8:48 am

    oh. how does that taste with the coconut oil as compared to olive oil?

    • admin replied: — June 20th, 2011 @ 10:38 am

      It gives off a slight coconut flavor but is not overpowering. It works perfectly with the carrots. It’s also great for roasting sweet potatoes.

Trackbacks/Pingbacks

  1. Pingback: Friday Favorites – Episode 95 | my kitchen addiction

Leave a Comment

 I have read and agree with the privacy policy

Back to Top