Roasted Carrots with Dill Weed Recipe

2 1 1
Publisher Photo

Roasted Carrots with Dill Weed Recipe

Read Reviews
2 1 1
Publisher Photo
This almost effortless side dish pairs wonderfully with my Thanksgiving turkey. Just a handful of ingredients keeps it simple, but flavorful. —Donna Noel, Gray, Maine
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

3/4 cup: 128 calories, 6g fat (4g saturated fat), 15mg cholesterol, 367mg sodium, 18g carbohydrate (9g sugars, 5g fiber), 2g protein.

  • 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
  1. 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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