Sunday, July 14, 2013

Roasted Carrots With Dill

I made this recipe last night - it was a big hit! The dill reminds me of when we went to Ukraine and they would boil potatoes and top them with butter and dill - such a great herb and I'd never really eaten it before, but I'm glad that I did and it makes this recipe fabulous!

Photo found here.

Roasted Carrots With Dill

8-10 large carrots (I put in the whole bag - it was more like 15)
Olive oil
1 tablespoon salted butter, cut into small pieces (optional)
Kosher salt and freshly cracked black pepper
1 tablespoon chopped fresh dill

In a roasting pan, toss carrots with enough olive oil to coat. Top with butter, kosher salt, and pepper. Roast in a 425° oven to desired tenderness, then turn the broiler to high and cook carrots until lightly browned. Sprinkle fresh dill over carrots.

Nutritional Information
One serving contains:
Calories (kcal) 72.7
%Calories from Fat 62.9
Fat (g) 5.1
Saturated Fat (g) 2.1
Cholesterol (mg) 7.5
Carbohydrates (g) 6.0
Dietary Fiber (g) 1.3
Total Sugars (g) 3.3
Net Carbs (g) 4.7
Protein (g) 0.7
Sodium (mg) 30.0

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