Roasted Baby Carrots | Braised Dill Carrots

LAST UPDATED: Nov 15, 2019 | PUBLISHED: Nov 14, 2019 | By: Julie Blanner

These Roasted Baby Carrots are a simple, attractive side dish that even your kids will love! Braised Carrots with fresh dill are flavorful and crisp-tender.

White oval serving platter with roasted dill carrots.

Moms, do you struggle with getting your kids to eat their veggies? It’s a constant battle, but one that we all know is so important.

Sweet and Savory Roasted Baby Carrots

I am always on the lookout for new ways to convince the girls that their veggies can taste good, in addition to being good for them. I’ve had good luck with roasting and braising vegetables in the past – this process draws the sugars of the veggies out, creating a caramelized flavor that even kids love!

White oval serving platter with roasted dill carrots.

I’ve made Italian vegetables, the best crispy brussels sprouts, and roasted sweet potatoes with great success. I’ll link to even more of my favorite roasted vegetable recipes later in this post! 

These roasted baby carrots are a true winner in our house! Braised carrots are sweet and savory, bursting with flavor in each bite. Who knew something so simple could taste this good?

Carrots should taste like candy!

White oval serving platter with roasted dill carrots.

Dill Carrots

Fresh dill leaves have a mildly sharp, green taste with a delicate, sweet crunch. It’s the perfect herbal companion for roasted carrots. Woman in blue dress holding an oval baking dish filled with braised carrots.

No fresh dill available? Use dried dill leaves found in your store’s seasoning section. When using dried herbs versus fresh in a recipe, you’ll generally want to triple the measurement. Need help with measurement conversions? I’ve got a free printable measurement conversion chart that comes in so handy in the kitchen! Gold pan filled with roasted baby carrots.

How Do You Prepare Roasted Baby Carrots?

This is such a simple, sweet and savory side dish.

  • Place 16 oz of fresh clean baby carrots in a large bowl.
  • Drizzle the carrots with olive oil, dill and salt and pepper to taste. Toss to coat.
  • Roast at 400 degrees for 30 minutes until brown and tender.

Looking inside a range, with a gold sheet of roasted dill carrots.

I like to provide a lot of information in my posts to help answer reader questions. If you’re simply looking for the printable version of this recipe, feel free to click “jump to recipe” just under the title of this post. 

What Are Braised Carrots?

The name of this cooking technique comes from the French word braiser, referring to the original method of cooking meat in a covered vessel set on a bed of hot coals (braises). Hot coals were also piled on top of the lid so the meat would cook evenly. Gold pan filled with roasted baby carrots.

Braising now generally means cooking any dish—meat or vegetables—by slowly simmering it in a small amount of liquid over low heat, in a covered pot. 

Preparing Braised Carrots

In the printable recipe card you’ll find at the bottom of this post, these carrots are oven roasted. However, if my oven is being used for the main dish of the evening, I would prepare my cooked carrots on the stove by braising them.

  1. In a large pan over medium heat, saute the carrots, olive oil and dill. 
  2. Raise the heat to high and add one fourth cup of water, vegetable stock or chicken stock and cover. Bring to a boil. White oval serving platter with roasted dill carrots.
  3. Next, reduce heat back to medium, stirring occasionally for five minutes. 
  4. Uncover carrots and cook a few more minutes until carrots are tender, but not mushy and most of the liquid has evaporated.
  5. Using a slotted spoon, transfer carrots to serving dish.

Seasoning Alternatives for Roasted Baby Carrots

Carrot lovers may enjoy trying new flavors. Make your carrots a bit sweeter by tossing in a teaspoon of brown sugar or a teaspoon of maple syrup.Gold pan filled with roasted baby carrots.

Keep it spicy and add ¼ teaspoon chilli powder, ⅛ teaspoon cinnamon and a dash of cayenne pepper.

Roasted Vegetables

Easy and flavorful oven roasted vegetables

Enjoy these delicious roasted baby carrots! What’s your family’s favorite veggie side dish? 

Woman in blue dress holding an oval baking dish filled with braised carrots.

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White oval serving platter with roasted dill carrots.

Baby Roasted Carrots (Dill Carrots)

These Roasted Baby Carrots are a simple, attractive side dish that even your kids will love! Braised Carrots with fresh dill are flavorful and crisp-tender.
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Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 123kcal
Cost: $2.00

Ingredients

  • 12 ounces baby carrots
  • 3 tablespoons olive oil extra virgin
  • 2 tablespoons fresh dill minced

Instructions

  • Preheat oven to 400 degrees
  • Toss carrots with olive oil, salt and pepper.
  • Create a single layer on a sheet pan. Bake 30 minutes or until tender and brown.
  • Toss with dill and serve.

Notes

  • Make your carrots a bit sweeter by tossing in a teaspoon of brown sugar or a teaspoon of maple syrup.
  • Keep it spicy and add ¼ teaspoon chilli powder, ⅛ teaspoon cinnamon and a dash of cayenne pepper.
BRAISING INSTEAD OF ROASTING IN OVEN:
  • In a large pan over medium heat, saute the carrots, olive oil and dill.
  • Raise the heat to high and add one fourth cup of water, vegetable stock or chicken stock and cover.
  • Bring to a boil. 
  • Next, reduce heat back to medium, stirring occasionally for five minutes. 
  • Uncover carrots and cook a few more minutes until carrots are tender, but not mushy, and most of the liquid has evaporated.

Nutrition

Calories: 123kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 67mg | Potassium: 202mg | Fiber: 2g | Sugar: 4g | Vitamin A: 11744IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
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