Brown Sugar and Dill Roasted Carrots

A healthy side dish that's just as delicious as it is easy! Sliced carrots are coated in a flavorful brown sugar and dill seasoning then roasted until golden brown.

Course Side Dish

Cuisine American

Diet Gluten Free, Kosher, Vegan, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 177kcal

Author Alana Lieberman

Cost $10

Equipment

Ingredients

2 pounds whole carrots, sliced
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