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Roasted Carrots with Dill

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These roasted carrots with dill offer a simple yet sophisticated way to elevate a humble root vegetable. By roasting them at a high temperature, the natural sugars in the carrots caramelise, resulting in a deep, savoury sweetness that pairs beautifully with the earthy notes of black pepper. Finishing them under the grill ensures those charakteristic charred edges that make roasted vegetables so irresistible.

This versatile vegan side dish is an excellent accompaniment to a traditional Sunday roast or a light Mediterranean-style lunch. The addition of fresh dill provides a bright, aromatic lift that cuts through the richness of the olive oil. For a strictly plant-based version, simply omit the butter or use a dairy-free alternative to maintain that lovely glossy finish.

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Ingredients for Roasted Carrots with Dill

  • 8-10 large carrots

  • Olive oil

  • 1 tablespoon unsalted butter, cut into small pieces (optional)

  • Kosher salt and freshly cracked black pepper

  • 1 tablespoon chopped fresh dill

How to make Roasted Carrots with Dill

In a roasting pan, toss carrots with enough olive oil to coat. Top with butter, kosher salt, and pepper. Roast in a 218°C oven to desired tenderness, then turn the grill to high and cook carrots until lightly browned. Sprinkle fresh dill over carrots.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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