Roasted Carrots with Dill Weed |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This almost effortless side dish pairs wonderfully with my Thanksgiving turkey. Just a handful of ingredients keeps it simple, but flavorful. âDonna Noel, Gray, Maine Ingredients:
2-1/2 pounds medium carrots, halved lengthwise and widthwise |
3 tablespoons butter, melted |
1 tablespoon snipped fresh dill or 1 teaspoon dill weed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place carrots in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with butter and sprinkle with dill, salt and pepper; toss to coat. Bake, uncovered, at 425° for 15-18 minutes or until carrots are tender, stirring once. Yield: 6 servings.
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