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Simple Roast Carrots with Dill Yogurt

  • Author: Rebekah Hubbard
  • Yield: 2-3 servings 1x


If you are feeling blue about the lack of produce in winter, enjoy these basic roasted carrots with a delicious sauce to accompany and brighten the mood.


  • 1.5 lbs carrots, ish, scrubbed clean, ends trimmed if you prefer
  • 2 Tbsp. vegetable or olive oil
  • Lots of coarse salt
  • 4 Tbsp. chopped fresh dill, divided
  • 1/2 cup plain Greek yogurt
  • 1 Tbsp. lemon juice
  • Freshly ground black pepper


  1. Preheat the oven to 425 degrees. Line a baking sheet with either a silpat or parchment paper.
  2. Spread the carrots over the sheet and drizzle with oil. Toss lightly to coat and then spread out evenly. Season liberally with coarse salt. Roast for 20-30 minutes, or until the skin shows a little wrinkling.
  3. Move carrots to a serving platter or plate. Stir together yogurt, lemon juice and 2 Tbsp. fresh dill. Top the carrots with the yogurt mixture, then sprinkle with remaining dill, a little more coarse salt and freshly ground black pepper.
  • Category: Side
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