I'm a chocolate-loving nutritionist, pre & postnatal coach, doula and let's face it- total birth nerd 🤓. I'm here to help you cut through mommy-marketing and pinterest perfection to confidently cultivate a pregnancy and postpartum experience you totally love.
Roasted Dilly Carrots are a hit with our whole family and show up on the table almost weekly! Edith calls them “silly carrots” with a big ol giggle. Serve these along side pan seared salmon, a big ol’ salad, or a swap them in with your burger and fries. Wait– What’s a dilly carrot? It’s a dill covered carrot and it is DELICIOUS.
Dill is under utilized in the summer kitchen, shown up by basil’s bravado. Ya know what basil? Maybe we don’t want pesto! (okay, false, pesto is always a good idea). But so is branching out with dill.
Dill has a ton of health benefits including reducing menstrual cramp pain and depression. It also aids in digestion and improves energy. Dill is the real deal, dive into more info about its health benefits here!
Carrots show up frequently in our Imperfect Produce delivery, but to be honest, I typically hem and haw never really knowing what to do with them, beyond throwing them in soup.
And then occasionally, I remember that roasting carrots is a thing. Like a very, very delicious thing.
Every time we roast carrots it’s like being reunited with a great old friend you haven’t seen in a while. It’s like we fell out of touch and then ran into each other at the grocery store, decided to meet up for coffee and had the BEST conversation.
Roasting carrots brings out their natural sweetness. These roasted dilly carrots are cooked just long enough to get the most out of the flavor, without losing that bite. Cut carrots into a fry shape by trimming the ends of a large carrot, cutting it into 3 inch lengths and then quartering or halving those pieces, lengthwise. Alternatively you could use baby carrots in this recipe! I recommend cutting the larger ones in half lengthwise.
Preheat oven to 400F and line a baking sheet with parchment paper.
Cut carrots into 3 inch long sticks. I typically do this but slicing the narrow ends in half, lengthwise, and quartering the thicker ends.
In a large bowl, whisk together the olive oil, vinegar, salt, dill, onion flakes and pepper. Toss with carrots.
Turn bowl out onto prepared baking sheet and spread into a single layer
Roast for 15 minutes and enjoy!
Want to make clean up a breeze? Line your baking sheet with parchment paper. It helps absorb some excess moisture in roasting (which means better carrot texture) and keeps the mess contained. The worst part about cooking is scrubbing pans. More often than not, my wonderful partner bats clean up, so my gift to him is parchment paper.
We use unbleached parchment paper that also happens to be compostable (both at home and commercially!). Just like I don’t appreciate bleached fem products, I definitely don’t appreciate bleached kitchen supplies.
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