mmmm dill carrots. Perfect summer/fall perfection. Or anytime, really. It’s been a long while since I shared a recipe for things Aaron and I have tried, so I thought it was about time. This recipe will amaze you. It’s unique, wonderful, and brings out the sweetness of carrots along with the fresh dill taste. So as we near the time when you will start pulling carrots out of your gardens, please give this recipe a try. I found it in Bon Appetit’s magazine subscription we receive all thanks to our Coke Reward Points. It’s a great magazine with amazing recipes.
8-10 large carrots
1 tablespoon unsalted butter, cut into small pieces (optional, but who are we kidding, it’s needed.)
Kosher salt and freshly cracked black pepper
1 tablespoon chopped fresh dill (or dried dill, it doesn’t really matter.)
In a roasting pan, toss carrots with enough olive oil to coat. Top with butter, kosher salt, and pepper. Roast in a 425° oven to desired tenderness, then turn the broiler to high and cook carrots until lightly browned. Sprinkle fresh dill over carrots.