Wednesday, June 19, 2013

Roasted Carrots with Dill

Recipe adapted from Everyday Food Magazine
Husband-Tested in Alice’s Kitchen
Serves 4

For a nutritious, easy-to-make side dish, roasted carrots can’t be beat.  Drizzling them with just a bit of freshly squeezed lemon juice while they are still hot from the oven will brighten the flavor.  Fresh dill goes perfectly with carrots.  (If fresh dill isn’t available, sprinkle with just 1 teaspoon of dried dill.)

1 pound carrots, halved lengthwise if large
1 Tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 Tablespoon fresh lemon juice
1 Tablespoon finely chopped fresh dill

Preheat oven to 400 degrees, with rack in lower third. On a rimmed baking sheet, toss carrots with oil; season with salt and pepper. Arrange in a single layer and cook until carrots are browned in spots and tender when pierced with a knife, 30 to 40 minutes, tossing halfway through. Drizzle the carrots with lemon juice while still warm and sprinkle them with dill. Serve warm or at room temperature.

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