Roasted Carrots with Brown Butter and Dill

The only thing better than low maintenance side dishes are low maintenance side dishes that taste fantastic! These carrots roast – hands off – in the oven while butter slowly browns on the stove. To finish, simply toss the carrots in the butter, and BOOM! A delicious veggie that will compliment many of your favorite main dishes!

TIP: Using multi-colored rainbow carrots give this dish extra visual interest, if you can find them. We especially like using Les Petites Carrots of Many Colors from Trader Joes.

Roasted Carrots with Brown Butter and Dill
(Original recipe: Amber at Feeding the Byrds)

1 lb carrots, washed and peeled
1 TBSP olive oil
2 tsp dried dill
5 TBSP butter

Preheat oven to 400F.

Line a baking sheet with parchment paper, and lay out carrots. Drizzle olive oil and sprinkle dill and over the top, tossing the carrots until they are evenly coated. Roast the carrots for 20-25 minutes.

Meanwhile, heat butter in a sauce pan over medium heat until you see brown bits in the pan. Once browned, remove from heat.

When carrots are finished roasting, remove them from the oven and drizzle the butter over the carrots. Serve immediately.

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