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Carrots are one of those vegetables that are great raw and even better cooked or roasted. Roasted brings out a little of the sweetness in carrots. Orange juice has a little tang to it and I like the hint of lemon buttery herb of dill. This side vegetable dish will go with most any entrée dish. Give it a try.
Roasted Carrots with Orange Juice and Dill
Ingredients
- 1 lb Carrots
- Olive Oil
- 2-3 Tbsp Butter
- 2 Tbsp fresh Orange Juice and zest
- Salt and Pepper
- 1-2 Tbsp Dill, chopped
- 1 Tbsp Parsley
Directions
- Preheat oven 425 and line a baking sheet with parchment paper
- If carrots are long and thin, wash and peel, if necessary, and cut off top. If carrots are large and big round, wash and peel, if necessary, cut in large chunks. Drizzle with olive oil and salt and pepper. Roast for about 20 minutes until you can piece with a fork easily. Place in a bowl.
- In a small bowl, add the butter and orange juice and heat up in a micro oven until butter has melted and add the zest. Drizzle juice and butter over the carrots and garnish with the dill and parsley. If you like, sprinkle a few Red Pepper Flakes over the carrots.
Enjoy … gathering around the table with family and friends
