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September 26, 2007
Roasted Carrots with Dill
Dill and carrots? Surprisingly dill complements the taste of carrots quite well. The two pair very nicely and this is a lovely side dish that always draws raves. That's always a good thing. Another added benefit is that carrots are very healthy and chock full of vitamins and minerals. That's a good thing too. ;o)
What You'll Need:
6-8 carrots, cut into chunks
Extra virgin olive oil
1 heaping tablespoon of dried dill
Sea salt
Freshly ground black pepper
Preheat oven to 375 F.
In a medium sized baking dish toss carrots with a little extra virgin olive oil. Sprinkle with dill, sea salt and a little freshly ground black pepper. Bake for 30-40 minutes until carrots are tender. Serve immediately.
Notes: No real notes for this one, but old habits die hard! ;o)
Posted by Dianne at September 26, 2007 7:38 PM
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