Dill Roasted Carrots
Our local carrots are sweet, spicy and vibrant. This is one of the simplest and loveliest ways to prepare them.
Preheat oven to 425° F.
Trim all but 2 inches of greens from the tops of the carrots. Wash well to remove any mud that may have become lodged in the stems. Peel the carrots. If they are large, you may cut them in half lengthwise. Toss the carrots in the olive oil, salt and pepper. Roast them in the oven until they are just crisp tender, about 20 minutes for whole carrots and about 12 minutes for halves. Sprinkle with the lemon juice and dill and serve warm.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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