Tuesday, March 23, 2010
Roasted Carrots with Fresh Dill and Lemon
Here's an absolutely incredible way to serve carrots as a side dish!
16-ounces baby carrots, halved lengthwise
Extra-virgin olive oil, for liberal drizzling
Salt and black pepper
3 tablespoons cold butter, cut into pieces
¼ cup chopped fresh dill, a generous handful
Preheat the oven to 400°F.
Arrange the carrots on a rimmed baking sheet, drizzle them with olive oil, and season them with salt and pepper. Toss the carrots around to make sure they are well coated. Shake the baking sheet to spread the carrots in an even layer and roast them for 15 minutes, or until they are tender and the sides that are touching the baking sheet are lightly browned. Shake up the carrots twice while they roast (This will prevent the ones on the edges of the baking sheet from burning before the ones in the center are cooked.)
While the carrots are roasting, combine the cold butter, lemon zest and juice, and dill in a serving bowl. Transfer the roasted carrots to the bowl while they are piping hot. Toss them until the butter has completely melted, then serve.