Roasted Carrots with DillTom Schierlitz
"I make this dish almost once a week during high carrot season. Dill brings out carrots' earthy sweetness, and I can work on the rest of the meal while this cooks." —Eva Worden, Worden Farm, Punta Gorda, FL
Recipe information
Yield
Makes 4 servings
Ingredients
8-10 large carrots
Olive oil
1 tablespoon unsalted butter, cut into small pieces (optional)
Kosher salt and freshly cracked black pepper
1 tablespoon chopped fresh dill
Preparation
In a roasting pan, toss carrots with enough olive oil to coat. Top with butter, kosher salt, and pepper. Roast in a 425°F oven to desired tenderness, then turn the broiler to high and cook carrots until lightly browned. Sprinkle fresh dill over carrots.
