So my recent addiction has been carrots. All sorts of shapes, colors and sizes but I could probably eat a few pounds a week. It is leaning towards being my lazy vegetable because they are so easy to prepare and so delicious. I also realized I have a serious deficit of vegetable sides on my website so I intend on fixing that. So yes back to these carrots. As you can see in the photo, I was really lazy. I didn’t pull or cut the tops off and I didn’t peel them either. I actually love them with the skin on (as long as I know where they came from and I washed them). If you are wondering what you should serve these with too, I say EVERYTHING but they always go amazing with some pork or beef. You could have them with my Avocado Stuffed burgers or pulled pork.
So as many of you may now, or some of you don’t, my almost 12 year career in the United States Marine Corps ended last week as I was medically separated for multiple injuries sustained throughout the years. I am a week down and it is a really awkward transition but I am embracing it. For some reason I am waking up earlier then I was forced to before, but I have a new found energy for the day to come interact with all of you. It is crazy how happy you can be at 430 in the morning when you love what you do. Oh yea, and I haven’t shaved or cut my hair in a week, I LOVE IT. If you want to go see, check it out HERE where I will be posting updates of the no shave.
I won’t keep you anymore on this fine Sunday, but I highly recommend you get to your local farmers market, pick up some amazing carrots and make this recipe. Also, please experiment with flavors that you love and leave me a comment letting me know what I should try next.
Dill roasted carrots
- 12 average size carrots 1 pound or 507 grams
- 3-4 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons dill
- Preheat your oven to 400 degrees fahrenheit (205 C)
- If your carrots are all different sizes, cut them in half lengthwise so they all cook evenly
- Cut your carrots into 1 1/2 inch-thick slices
- Toss your carrots in a large mixing bowl with your olive oil and then add your salt and pepper (don't wash your bowl, you need it at the end)
- Toss one more time to ensure an even coating
- Transfer to an aluminum foil lined baking sheet in a single layer and roast for 20 minutes or until tender and slightly caramelized
- Place your cooked carrots back in your mixing bowl and toss with your dill
- Taste and if satisfied, serve
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