Description
Enjoy these tender and flavorful roasted dill carrots topped with a zesty lemon feta dressing. Perfect as a side dish, this recipe highlights the natural sweetness of carrots enhanced by aromatic dill and a tangy, creamy dressing featuring feta cheese.
Ingredients
Carrots
- 2 ½ lb carrots, peeled and sliced ¼" thick
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
Lemon Feta Dressing
- ¼ cup feta cheese (optional)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 2 tablespoons minced fresh dill (or 2 teaspoons dried dill)
Instructions
- Season Carrots: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a bowl, toss the sliced carrots with 1 tablespoon olive oil, garlic powder, onion powder, salt, and pepper ensuring they are evenly coated.
- Bake Carrots: Spread the seasoned carrots evenly on the prepared baking sheet. Roast them in the preheated oven for 30 minutes, allowing them to become tender and slightly caramelized.
- Make Sauce: While the carrots roast, prepare the lemon feta dressing. In a small bowl, whisk together 1 tablespoon olive oil, lemon juice, honey, and Dijon mustard until well combined. Stir in the fresh minced dill.
- Serve: Once the carrots are cooked, transfer them to a serving bowl and pour the lemon dill dressing over them. Sprinkle the optional crumbled feta cheese on top and toss gently to coat evenly. Serve immediately for best flavor and texture.
Notes
- Use fresh dill for the best flavor, but dried dill works well as a substitute—just use less.
- Peeling carrots is optional if you prefer the skin on, but peeling gives a sweeter, more tender texture.
- Adjust seasoning according to taste, especially the salt if using feta cheese.
- This dish pairs well with grilled chicken, fish, or as part of a vegetarian meal.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
