If it’s true that you eat with your eyes first, then you’ll be full before you even take a bite of these colorful roasted carrots with dill butter! But still, take a bite. Once you do, you’ll want to eat the whole bowl. Multicolored carrots are roasted until caramelized and sweet, then topped with a rich, herby dill butter. Better make two bowls.
Colorful Roasted Carrots with Dill Butter
How about a really pretty, really easy and really delicious side dish for dinner tonight? If you said yes, yes and yes, then try these colorful roasted carrots with dill butter. The carrots get caramelized and sweet as they roast, then you hit them with the rich herbiness of fresh dill and melted butter!
I love trying new veggies, or thinking up ways of making the old standby’s seem new again. You’ve probably seen bags of multicolored carrots in the produce section, they are having a moment right now. I’ve seen them regular sized, baby sized, and even pre-peeled with the little green top left on for a fancy presentation. Any of those will work. Of course regular, beautiful, orange carrots will work too, but the multi-colored ones are really fun.
Ingredients:
Besides the beautiful multicolored carrots you’ll also need fresh dill, butter, olive oil and salt. That’s the short and sweet grocery list!
Prep Work:
If you thought these carrots were pretty straight out of the bag, wait until you peel them. The purple carrots especially look like something Willy Wonka might have thought up.
Once the carrots are peeled, slice them on an angle into about 1/4 inch pieces. I think they look really nice cut this way, and it’s more surface area for browning in the oven. And browning equals flavor. Fact.
Next you’ll prep your fresh dill. If you haven’t used it before, dill is one of the easiest herbs to work with and it smells divine. You can pick the feathery leaves right off the sprig and make a big pile.
Using a sharp knife, roughly chop the dill. The amount of dill you use is completely optional, but I suggest using a lot. Once it’s mixed into the melted butter and tossed with the warm carrots, it’s flavor will mellow, so use more than you think you should. Start with 2-3 tablespoons and go from there.
Next you’ll toss the carrots with olive oil and kosher salt, then spread them out onto a baking sheet. You’ll want to make sure they’re in a single layer on the baking sheet to get the most even browning. You can even use two baking sheets if you need to. So the message here is – don’t crowd the carrots!
In about 20 minutes your carrots will be perfectly roasted. For the finishing touch, melt a tablespoon or two of butter and add it to your chopped fresh dill. Toss the dill butter with the roasted carrots in a mixing bowl, then if you’re feeling fancy, pour everything into a pretty serving dish.
Let’s Eat!
Tender without being mushy, sweet, rich and fresh from the dill. You are going to love how much flavor you get with so little effort!
If you love these roasted carrots, and you’re looking for another delicious carrot idea, I’ll bet you’ll also fall for these cast iron carrots with garlic and honey!
Tools I love for this recipe (affiliate links):
- The OXO peeler is hands down my favorite peeler of all time! I know that’s dramatic, but when I was a prep cook, I did a LOT of peeling. The other prep cooks would always sneak this peeler out of my tool box when they thought I wasn’t looking.
- You need a sharp chef’s knife to make your vegetable cutting life easier. And this one won’t break the bank! Don’t be afraid of the size if you’ve never used one. It will immediately become your favorite kitchen tool.
Disclaimer: any links to products in this post may be affiliate links. This means I would get a small commission if the product was purchased. I only link to products I like and use myself, or are similar to what I use. Thanks for your support!
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Colorful Roasted Carrots with Dill Butter
Description
Multicolored carrots are roasted until caramelized and sweet, then topped with a rich, herby dill butter.
Ingredients
- 2 pounds of multi-colored carrots (or just regular ol’ orange ones!)
- 2 tablespoon of olive oil
- 1 teaspoon of kosher salt
- 1 tablespoon of butter
- 2 –3 tablespoons of chopped fresh dill
Instructions
- Preheat oven to 425 degrees.
- Spray two baking sheets with cooking spray. (Or one baking sheet per pound of carrots.)
- Peel the carrots and slice on a diagonal.
- In a medium bowl, toss the carrots with the olive oil and 1 teaspoons of kosher salt (or 1/2 teaspoon of table salt). Spread the carrots out onto the prepared baking sheets. Try to keep them in a single layer so they get nice and browned.
- Roast the carrots for about 20 – 25 minutes, or until browned and tender (but not mushy).
- While the carrots are roasting, chop the fresh dill and set aside.
- When the carrots are done, melt the butter and combine with the fresh dill. Toss the carrots with the dill butter in a medium bowl. Taste for seasoning, add salt and pepper as you like, then pour into your serving dish. Enjoy!
