Easy Roasted Carrots with Dill

This easy recipe for Roasted Carrots with Dill is a simple side dish to whip up for any occasion. With 4 simple ingredients, this recipe for baked carrots with dill is a breeze to make, perfect for a family dinner but also fancy enough for holiday’s like Thanksgiving and Christmas!

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Baked Carrots with Dill

This is one of my favorite side dishes period. Whether you are making it for a holiday feast or Sunday dinner, these carrots are my favorite part. 

Forget the fancy turkey & ham, all I want are these sweet as candy carrots!

Now I am not one for usually adding a ton of sugar to my vegetables but when it comes to holiday meals and these carrots I let that rule of mine go.

These baked carrots are roasted in butter, brown sugar, and fresh dill to create a melt in your mouth roasted carrot side dish!

Roasted Carrots Recipe with Brown Sugar & Dill

Now the first thing I want to point out about this recipe is I have 2 cooking times, that result in 2 slightly different versions. I know that sounds weird at first but hear me out. 

The first test was at a high temperature, 425º F to be exact. In an ideal world these are my favorite result. The high temperature keeps the cook time down and results in a slightly crispier outside and super soft inside.

BUT…

If you are making these for a holiday meal and cooking other items in your oven simultaneously you are not going to be cooking things at 425º F, particularly a turkey or ham. 

So I have a second cooking time at a lower temperature, 325º F that actually my husband said he preferred.  At a lower temperature the carrots seems to lose their ‘crisp’ a little bit more than at the hotter temperature. 

Although in the real world there wasn’t a huge difference in the end result so what ever cooking time and temperature fits your situation better use that one!

So if by chance these carrots are the only thing you need to bake in the oven, I recommend the higher temp, not only is it a great end result but they cook way faster. 

BUT if you are roasting a turkey or something similar you are likely roasting it at 325º F. With this in mind you can roast these carrots at the same time using the lower temperate, just remember to put them in on time since they take longer to cook. 

Roasted Carrots with Dill Recipe

This recipe only takes a few simple ingredients:

• Carrots
• Salted Butter
• Brown Sugar
• Fresh Dill

A note about the carrots. I find that the size of carrots can vary by whether you go organic or not, or even what time of year you buy them. So in this recipe I call for halving the carrots the long way, if not the carrots generally take too long to cook BUT again this is for an average medium size carrots at the grocery.

If you are buying organic or fancy bunch carrots at the store, these generally but not always will be smaller in size, so use your best judgement if you think they are small enough you can leave them whole. 

The opposite goes for if you happen to grab a bag at the store and the carrots turn out huge! During the holiday season I have noticed that they turn out some extra large carrots, without getting in to that too much, I suggest cutting the carrots into 4 slices if need be.

Same sort of thought on keeping the skin on or peeling the carrots. 

Unless the carrots are organic or garden fresh I generally will peel them. Otherwise I just give them a quick scrub… okay now on with the recipe.

1. Preheat your oven to either
   1. A) 425ºF or
   2. B) 325ºF, like noted above you can bake these carrots simultaneously with other foods, just make sure the oven isn’t overcrowded and has room for air to circulate. 
2. Next make the sauce. In a microwave safe bowl add brown sugar and butter. Microwave for 45 to 60 seconds until butter is melted. Whisk butter and sugar until fully combined. Add in the fresh dill and whisk to combine.
3. Add the cleaned and cut carrots to a 9×13 inch baking dish (or similar size). Drizzle the sauce over the carrots and toss carrots until fully coated.
4. Cover with aluminum foil and transfer to the oven. Bake at
   1. A) 425º for 40 minutes, tossing halfway though, uncovering and baking another 10 minutes until carrots are done to your liking.
   2. OR B) 325º for 60 minutes, tossing halfway though, uncovering and baking another 15-20 minutes until carrots are done to your liking.
5. Remove from oven, sprinkle lightly with sea salt if wanted, serve immediately.

Don’t be surprised by how many people take seconds of the carrots, like I said these are sooo good! Perfect to make for a family dinner or perfect for holiday’s such as Thanksgiving, Christmas, and Easter (they are seriously on my table for all 3).

Some other great sides to accompany these carrots (aka more perfection for the holiday’s) are:

• Roasted Pear & Pecan Salad
• Parmesan Garlic Mashed Cauliflower
• Cranberry Orange Relish
• Sunflower Seed Pie
• Roasted Broccoli
• How To Make A Sheet Pan Snack Platter
• Dried Beef Pickle Roll Ups
• Apple Cranberry Salad with Turkey

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