Friday, March 30, 2012

Dill Roasted Carrots

We have come to that point. My first not-blended food post. For the past 5 weeks Nathan has been living off of a purely liquid diet (with rare exceptions for cookies and recess peanut butter cups which he rips apart into teeny tiny pieces and eats over the course of an hour, THAT is dedication folks). We are now boldly moving forward into a world of soft foods that are not blended. Here's a first glimpse into the land of the chewing.

These are Dill Roasted Carrots and they are probably the best food ever. The first time I made them was when Nathan was still really early in his recovery (which was kinda mean since he couldn't eat any.) It turns out I have zero self control and I may have accidentally eaten 15 or so carrots the first time I made them... and then I made them again the next day bringing the total to 25 carrots in two days. I had to promise myself not to make them for a while after that because I was afraid of turning orange.

This recipe is for making them with dill, but you can use any spice you like. I've made them with curry powder and that was super tasty too. 


8-10 carrots
olive oil
salt and pepper

Start preheating the oven to 400degrees.  While you're waiting for it to heat up wash, peel and arrange the carrots on a baking sheet. I lined mine with foil so that it would be easy to clean.

Drizzle olive oil over the carrots and sprinkle with salt, pepper, and dill. Be relatively liberal since not all of the spices will end up sticking to the carrots. Use your hands to distribute the oil and spices evenly on each carrot. When your oven is hot pop the carrots in and set a timer for 20 minutes.

 When your timer goes off, pull them out and flip them over so that they will brown evenly. I used chopsticks to do the flipping since these are hot 400 degree carrots. You could probably use tongs or something else grabby if you didn't want to use chopsticks.

just grab and flip!

Pop back in and time for another 20 minutes. I had very thin carrots so 40 minutes was enough, but depending on the thickness of your carrots they might need just a bit longer to finish. The finished carrot should be just a bit crispy on the outside and soft on the inside. If you need more time just flip them again and pop them in for another 10 -15 minutes. 


1. Preheat oven to 400 degrees
2. Wash and peel carrots
3. Drizzle with olive oil and spices, use hand to evenly distribute oil mixture on each carrot
4. Bake for 20 minutes
5. Flip carrots
6. Bake for another 20 minutes
7. Check for doneness (varies with carrot thickness) Flip and bake for 10-15 more minutes if they are thicker carrots.
8. Serve and enjoy! (they are best when still warm from the oven.)

Get well soon!
Elizabeth and Nathan


  1. We are going to try this recipe tomorrow! I'll let you know how it goes.

  2. Oh yay! I really like them. I used really thin carrots the first time and they turned out really good. I made them again with thicker carrots and they took a bit longer before they were crispy outside and they still weren't as done as I wanted in the middle. It might be good to cut really thick carrots in half lengthwise before doing this but I'll have to experiment. Let me know how yours turn out Rosemary! :)

  3. This looks great. We love carrots, and trying different ways to cook them - Bill does a maple-ginger carrot thing that is amazing. And we have a huge dill plant growing in our yard that I don't use nearly often enough. Thanks!

    1. Oh! Maple ginger carrots sound awesome too! Are they also roasted? Or does he do them on the stove top?