70 Reviews of Roasted Carrots

From: SSD

On Jul 11, 2004

One of our favorites. A summertime standby. I really think the dill and the salt make this dish. If you want to make this dish even simpler (hard to do) use a bag of pre-washed/peeled baby carrots instead. In addition to saving time, it seems to minimize the "shrinking" as well.

From: TheShields

On Feb 20, 2006

Very pleased with this recipe. I left the dill out (not my favorite) and the carrots were wonderful! I thought I was going to have to slap my 14 year old sons hand to keep him out of the carrots before dinner so the rest of us could have some. Thank you so much! If using a glass pan, I would suggest using a non-stick spray to make cleanup easier.

From: shimmerchk

On Sep 25, 2007

Let me tell you, these are the best carrots you will ever eat. This is simplicity at its best. I also have to say, if your carrots did not shrink and did not turn golden to dark brown around the edges, then you haven't roasted them long enough! This is what gives them such a fantastic flavor along with tossing with fresh dill right before serving. If you think you don't like dill, then you haven't tried FRESH dill tossed onto carrots like these. Amazing. I used a good coarse grained sea salt, extra virgin olive oil, and freshly cracked black pepper. I wanted to roast these along with my chicken so I ended up roasting these for 1 hour at 350 degrees. The result was carmelized goodness, tender outside, with a slight bite on the inside. Superb! Thank you for a recipe I will make again and again!

From: mama's kitchen

On Apr 26, 2006

Great vegetable side dish recipe! My dd said- "hey these are like carrot french fries. Cool!" I followed your recipe tossing them in olive oil and cutting them on the diagonal- very pretty btw! I did not use dill or parsley though. Don't know why- they would be great here. I used regular table salt and fresh ground pepper plus a few shakes of a simple homemade seasoned salt that contains onion, garlic, parsley, cayenne and celery salt. This recipe would be fantastic just with plain salt and pepper. Totally changes the taste and texture of cooked carrots- which is not my favorite. I LOVE any recipe that gets my brood to eat veggies! Thanks a million for this one!

From: Potluck

On May 1, 2007

This recipe is a keeper...I made these carrots tonight and they went very well with our meal of sesame ginger beef kabobs and asian rice with snow pea pods.I used a bag of baby carrots. Only 1 1/2 tblsp olive oil,and added to it,1 tsp regular salt,1/2 tsp mrs dash and 1/4 tsp dried dill weed, coated the carrots and baked till browned and shriveled...It was my husband and myself and we ate all the carrots..He really liked them and you can adjust this recipes seasonings to your liking ....I will make this again..Thank U for the recipe!!!

From: Hey Jude

On Jan 9, 2005

These carrots were OK, I wasn't too crazy about them but my husband and daughter liked them well enough. I followed the recipe exactly. I think, if I make them again, that I'll use regular salt as I think the kosher salt was a bit too grainy.

From: Petronilla

On Nov 22, 2007

This is the only recipe for carrots that I will ever want or need. I baked them closer to an hour.

From: MsPia

On Dec 31, 2005

Great recipe. The carrots are so sweet when they are roasted.

From: patticakes

On Oct 5, 2004

very easy and quick to prepare! i sprinkled on fresh dill at the end. i'm sure it would be good without the dill, also. we loved it so much that i am making it again to bring to a party. the carrot flavor is intense and wonderful!

From: Canadian_in_the_Bay

On Nov 22, 2007

These were really good. I reduced the oil and salt by half but, otherwise, I did everything as directed and they went very well with our early thanksgiving meal.