Roasted Carrots and Onions with Dill recipe

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Ingredients

1 (16 ounce) package baby carrots
1 large onion, sliced into rings
2 tablespoons olive oil
½ tablespoon freeze-dried dill
½ teaspoon salt
¼ teaspoon ground black pepper

Nutrition Info

114.4 calories
carbohydrate: 12.8 g
cholesterol: : -
fat: 6.9 g
fiber: 3.9 g
protein: 1.2 g
saturatedFat: 1 g
servingSize: -
sodium: 380 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

  2. Combine carrots and onion slices in a large bowl. Whisk olive oil, dill, salt, and pepper together in a separate bowl until evenly combined.

  3. Pour seasoned oil over the carrots and onions. Stir until evenly coated. Spread the mixture out evenly on the prepared baking sheet.

  4. Roast vegetables until soft, stirring halfway through, about for 30 minutes.

Recipe Yield

4 servings

Recipe Note

Simple roasted carrots and onions that pair well with any meat you are baking in the oven.

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