This roasted carrots and onions recipe is a simple yet flavorful side dish that pairs perfectly with any main course. The sweetness of the carrots is enhanced by roasting them to perfection, while the caramelized onions add a savory element. The fresh dill adds a touch of brightness and herbaceousness to the dish. This recipe is quick and easy to make, making it a great choice for weeknight meals or holiday dinners. Serve these roasted carrots and onions with dill alongside roasted chicken, grilled steak, or even as a standalone vegetarian dish.
Ingredients
- 1 pound carrots, peeled and cut into 2-inch pieces
- 1 large onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh dill, chopped
Directions
- Preheat the oven to 425°F (220°C).
- In a large baking dish, combine the carrots, onions, olive oil, salt, and black pepper. Toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer in the baking dish, making sure they are not too crowded.
- Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and lightly browned, stirring halfway through.
- Remove the roasted carrots and onions from the oven and sprinkle with fresh dill. Toss gently to combine.
- Transfer the roasted vegetables to a serving dish and garnish with additional dill, if desired. Serve hot.
