This is a seriously simple delicious side dish. I cut up the carrots and vacuum packed them 5 days in advance so all I had to do was throw in the garlic, oil and seasoning, mix them up and bake.
Thanks to Coles and Curtis Stone for this one but I will say his cooking timing was seriously under estimated unless you like really crunchy carrots. Next time I’d microwave them for a minute before baking.
Roasted dill carrots
- 1 kg carrots, peeled and cut on an angle into 1cm slices
- 2 cloves garlic, finely chopped
- 2 tbsp olive oil
- 2 tbsp roughly chopped fresh dill
Preheat oven to 190C and place baking sheet inside to preheat.
In a large mixing bowl toss carrots with garlic and oil and season with salt and pepper.
Place carrots on pre-heated tray in a single layer and roast for about 12-15 minutes until carrots are tender and have just started to brown.
Remove from oven and sit 5 minutes to cool.
Transfer to a large mixing bowl and toss with dill. I skipped this step and put them straight into the serving dish and sprinkled with dill. Why dirty another bowl if you don’t need to right?!
Place carrots on a large platter and serve warm or at room temperature.