- 2-1/2 pounds medium carrots, halved lengthwise and widthwise
- 3 tablespoons butter, melted
- 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place carrots in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with butter and sprinkle with dill, salt and pepper; toss to coat. Bake, uncovered, at 425° for 15-18 minutes or until carrots are tender, stirring once. Yield: 6 servings.
Originally published as Roasted Carrots with Dill Weed in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p116
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