Best 4 Roasted Carrots And Potatoes With Dill Recipes

Roasted carrots and potatoes with dill is a classic side dish that is both flavorful and easy to make. The combination of roasted vegetables and fresh herbs creates a dish that is perfect for any occasion. The carrots and potatoes are roasted until caramelized and tender, while the dill adds a bright, herbaceous flavor. This dish can be served as a side dish to roasted meats, fish, or poultry, or it can be enjoyed as a vegetarian main course. The versatility of roasted carrots and potatoes with dill makes it a great choice for any meal, and it is sure to be a crowd-pleaser.

Here are our top 4 tried and tested recipes!

ROASTED DILL POTATOES

Roasted Dill Potatoes image

Snipped dill breathes new life into potatoes with this side dish from Haines, Alaska's Kathrine Jimmie. Zero cholesterol and only a few fat grams make it a heart-smart dinner accompaniment for everyday meals.

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 pounds small red potatoes, thinly sliced
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons snipped fresh dill
1-1/4 teaspoons salt
1/4 teaspoon pepper

Steps:

Place the potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with garlic, dill, salt and pepper. Bake, uncovered, at 425° for 30-35 minutes or until golden brown, stirring every 10 minutes.

Nutrition Facts : Calories 196 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 752mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED CARROTS AND POTATOES

Roasted Carrots and Potatoes image

Roasted carrots and potatoes make a nice, easy, yummy side.

Provided by Peggy Oliver

Categories Side Dish Vegetables Carrots

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

1 ¾ pounds small red potatoes, halved
1 ½ pounds carrots, cut into 3-inch pieces
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g

ROASTED POTATOES WITH DILL

Roasted Potatoes with Dill image

Provided by Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 pounds small red potatoes, quartered
1/4 cup olive oil
1 teaspoon salt
3 tablespoons snipped fresh dill

Steps:

Preheat oven to 425 degrees F.
In a baking pan toss together potatoes, oil, and salt, and roast in middle of oven, stirring occasionally, until potatoes are golden, about 25 minutes. Toss with dill.

ROASTED POTATOES AND CARROTS

Roasted Potatoes and Carrots image

These roasted potatoes and carrots are very easy and tasty.

Provided by Reem Chavez

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

6 medium potatoes, peeled and cubed
6 medium carrots, chopped
½ cup olive oil
5 cloves garlic, minced
1 tablespoon chopped fresh rosemary, or more to taste
1 tablespoon chopped fresh oregano, or more to taste
1 tablespoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon chili powder

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Put potatoes and carrots into a baking pan. Add olive oil, garlic, rosemary, oregano, salt, pepper, and chili powder; mix until well combined.
Bake in the preheated oven until tender when poked with a fork, about 35 minutes. Remove from the oven and let cool before serving.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 44.2 g, Fat 18.4 g, Fiber 6.5 g, Protein 5.1 g, SaturatedFat 2.6 g, Sodium 1016.9 mg, Sugar 4.6 g

Tips:

Choose the right vegetables: For best results, select firm and evenly-sized carrots and potatoes. Avoid vegetables that are bruised or have blemishes.
Cut the vegetables evenly: This will help them cook evenly. If the vegetables are not cut evenly, some pieces may be undercooked while others are overcooked.
Toss the vegetables with oil and seasonings: This will help them roast evenly and develop a delicious flavor.
Roast the vegetables at a high temperature: This will help them caramelize and develop a crispy exterior.
Stir the vegetables occasionally: This will help them cook evenly and prevent them from sticking to the pan.
Serve the vegetables immediately: Roasted carrots and potatoes are best served hot out of the oven. They can be enjoyed as a side dish or as a main course.

Conclusion:

Roasted carrots and potatoes are a simple but delicious dish that can be enjoyed by people of all ages. They are a healthy and flavorful side dish that can be served with a variety of main courses. With just a few simple ingredients and a little bit of time, you can create a delicious and nutritious meal that the whole family will love.