As we determined this morning when we made steak with blue cheese sauce, this is a very perfect week for fun, fancy food.
But, I maintain that the food doesn’t have to be complicated!
This side dish is DELICIOUS and only has 4 ingredients. If you don’t like cooked carrots, try them again! These aren’t sugary and mushy. They’re tender, firm on the outside, and intensely flavorful from the salt and dill.
Just try them once, and if you don’t like them don’t make them again.
But you’ll like them!
Here’s what you need:
- carrots – baby, or scrubbed whole carrots cut into 3-inch lengths. No need to peel them!
- olive oil
- dried dill (or fresh if you’re the kind of person that has fresh dill lying around in February)
Preheat your oven to 425F – let it get nice and hot!
Place the carrots in a shallow pan or baking sheet (pick one with a rim so they don’t roll off). Drizzle a few drops of olive oil over them – not too much!
Then, sprinkle on the salt and dill – make sure each carrot gets seasoned! Then, shake the pan around to evenly coat everybody in dill, salt, and oil.
Now, place the carrots into the oven and let them roast! Shake them around every 15 or 20 minutes. When they are a little wrinkly and brown on the outside, test them with a fork – they should be soft!
Depending on how big your carrots are, they’ll roast 30-45 minutes.
Yum! Serve these with your favorite meal – they’re light, healthy, and DELICIOUS.