If you need a quick side dish that's just as easy to make as it is delicious - you NEED these brown sugar and dill roasted carrots! With great flavor from dried dill, brown sugar, seasonings, and olive oil, it's a delicious recipe that you can make in just about 30 minutes!
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📋 About the Recipe
- These brown sugar and dill roasted carrots are SO quick and easy to make, yet they're a flavorful and elegant side dish, perfectly paired with any meal!
- This healthy dish allows you to remain in control of the salt, seasonings, and sweetness. Change it up according to your own tastes.
- This simple recipe is made with only 7 ingredients! I bet you already have most, if not all, on hand.
- Dill and brown sugar are subtle flavors that pair well with any main dish. Serve them for the holidays with your Thanksgiving turkey or Christmas ham.
- Also a great option for an easy weeknight meal, along with healthy chicken meatloaf and fluffy mashed potatoes without milk - if they even make it to the table! Snacking on these carrots right off the sheet pan is dangerous because you won't be able to stop!
🛒 Ingredients
A few notes about the ingredients:
- Carrots - they become perfectly soft, golden brown, and sweet. I prefer to use whole carrots over baby ones because they cook and brown much better.
- Olive oil - olive oil is a neutral tasting oil that helps the carrots brown and soften while roasting.
- Brown sugar - brown sugar adds a touch of sweetness and helps to caramelize the carrots.
- Dried dill - a touch of dried dill brings a "fresh" flavor to the dish. Use dried instead of fresh to prevent it from burning. Garnish with fresh dill at the end instead.
📓 Instructions
1. Preheat oven to 425 degrees F. Prepare a sheet pan by lining it with parchment paper or spraying it with nonstick spray.
If doubling this recipe, use 2 sheet pans so the carrots aren't overcrowded.
2. In a large bowl, mix all of the ingredients besides the carrots until it forms a "paste."
3. Add the sliced carrots to the bowl and stir to coat them fully.
4. Pour out seasoned carrots onto the prepared sheet pan.
5. Roast in the oven for 15 minutes. Using a spoon, carefully toss around the carrots to prevent them from burning or sticking to the pan. Then, roast them for another 10 minutes.
6. Serve warm from the oven with a garnish of fresh dill.
⁉️ Substitutions and Alterations
Instead of brown sugar: you can also use ¼ cup pure maple syrup.
❄️ How to Store
To store: Allow carrots to cool completely before scooping into an airtight container. Store in the refrigerator no more than 3 to 5 days.
To freeze: Freezing is not recommended, as the carrots will become too mushy when defrosted.
To reheat: This recipe is microwave friendly and carrots can be heated in the microwave until warmed through. They can also be warmed on a sheet pan in the oven at 350 degrees F for a few minutes.
🔍 FAQs
Green beans, brussels sprouts, sweet potatoes, cauliflower, or broccoli take about the same amount of time to roast as carrots. Therefore, they would all be great additions.
Make sure to cut the brussels sprouts and sweet potatoes to about the same size as the carrots to ensure they cook through.
You may need to double the rest of the ingredients to make sure all the vegetables are coated evenly in the brown sugar, dill, and olive oil paste.
Using baby carrots is not recommended. Whole carrots roast much better because baby carrots are already smaller and much more tender. Therefore, baby carrots would become mushy in the oven.
No! There is no need to boil the carrots before roasting. They will become soft in the oven with a slight chew to them. If the carrots aren't as soft as you would like them, cook them a little longer.
💭 A Few More Tips
- It is important to use dried dill, and not fresh. Fresh dill will burn while roasting. Instead, use the fresh dill as a light garnish just before serving.
- To help save time, you do not need to peel the carrots. Simply, wash them thoroughly and slice them. In fact, the outer skin of the carrots has additional nutrients that it absorbs from the soil they're grown in. It is also tender and edible. You'll hardly notice the difference!
🍴 Related Recipes
Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!
📖 Recipe
Brown Sugar and Dill Roasted Carrots
Equipment
Ingredients
- 2 pounds whole carrots
- ¼ cup olive oil
- ¼ cup light brown sugar
- ½ teaspoon dried dill
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- fresh dill optional, for garnishing
Instructions
- Preheat oven to 425 degrees F. Prepare a sheet pan by lining it with parchment paper or spraying it with nonstick spray. If doubling this recipe, use 2 sheet pans so the carrots aren't overcrowded.
- In a large bowl, mix all of the ingredients besides the carrots until it forms a "paste."
- Add the sliced carrots to the bowl and stir to coat them fully.
- Pour out seasoned carrots onto the prepared sheet pan.
- Roast in the oven for 15 minutes. Using a spoon, carefully toss around the carrots to prevent them from burning or sticking to the pan. Then, roast them for another 10 minutes.
- Serve warm from the oven with a garnish of fresh dill.
Storage
- To store: Allow carrots to cool completely before scooping into an airtight container. Store in the refrigerator no more than 3 to 5 days.To freeze: Freezing is not recommended, as the carrots will become too mushy when defrosted.To reheat: This recipe is microwave friendly and carrots can be heated in the microwave until warmed through. They can also be warmed on a sheet pan in the oven at 350 degrees F for a few minutes.
Notes
- It is important to use dried dill, and not fresh. Fresh dill will burn while roasting. Instead, use the fresh dill as a light garnish just before serving.
- You do not need to peel the carrots before slicing and roasting.
- Whole carrots, instead of baby carrots, work best for this recipe.
Nutrition
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