Once you try these Roasted Carrots with dill you’ll never go back to steaming carrots again!
I was never one to worry about getting older. Actually, I could not wait to be thirty. I thought this way from a young age probably fifteen or so. Why, you ask? From my perspective thirty was still young and everyone in there thirties seemed to have it all together. They seemed confident in who they were, most were married with young children and had homes of there own. All things I couldn’t wait to have. When your young you question everything, what you wear, who your friends are and what others think of you. It’s funny how as most of us grow older these worries really do dissipate. Maybe its because with time comes acceptance of the bigger picture…It’s not all about you. We really are all in this together. We need to show encouragement for those who struggle and compassion for those who are hurting. To do everything we do with our hearts. Sharing kind words, recipes, food and exchange smiles on the street are very simple things we can all do to help impact each other in a huge way.
Why we love Roasted Carrots
Another reason I do not mind getting older is with age comes more amazing foods and recipes that I never knew existed. The best example being these delicious Dill Roasted Carrots. This is such an easy method that I’ve never attempted with carrots until about a year ago. I always steamed my carrots or used butter and boy was I missing out. So, another year older another recipe wiser. Today I’m share this recipe and my love for gaining years of knowledge and wisdom. Cheers to many more!Print
- 10–12 Large carrots
- 3 tablespoons of extra virgin olive oil
- Salt and pepper
- Dried or fresh dill
- Preheat oven to 400F
- Peel carrots
- Dice on a diagonal about 1 inch slices
- Carrots will shrink while cooking so cut large slices
- Toss in a bowl with olive oil, heavily salt and lightly pepper
- Evenly spread onto baking sheet or pan
- Roast for 20-25 min of until tender and lightly browned
- Toss with dill to taste just before serving