Ingredients
Equipment
Method
Step 1: Preheat and Prep
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper for easy cleanup. Place the peeled and sliced carrots into a large bowl.
Step 2: Season the Carrots
- Drizzle the carrots with 1 tablespoon of olive oil. Sprinkle evenly with ½ teaspoon each of garlic powder, onion powder, salt, and pepper. Toss thoroughly until all carrot pieces are coated.
Step 3: Roast
- Spread the seasoned carrots in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can lead to steaming instead of roasting. Roast in the preheated oven for approximately 30 minutes. You're looking for them to be tender when pierced with a fork and have some lovely caramelized edges.
Step 4: Prepare the Dressing
- While the carrots are roasting, prepare the dressing. In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon honey, and 1 teaspoon Dijon mustard until well combined. Stir in the 2 tablespoons of minced fresh dill.
Step 5: Combine and Serve
- Once the carrots are cooked to your liking, transfer them from the baking sheet to a serving bowl. Pour the prepared lemon-dill dressing over the warm carrots and toss gently to coat. If using, add the ¼ cup of feta cheese and toss again. Serve immediately while warm.
Notes
Best served fresh. The lemon-dill dressing can be prepared up to 2 days in advance. Leftover roasted carrots can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a skillet or oven. Avoid microwaving.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.