You will love this side dish of mustard-dill roasted carrots! They are simple, full of flavor and make a great addition to any meal. But, I have to admit that I hesitate at breakfast! 🙂
It takes just minutes to scrub these carrots, slice them in half and brush them with a wonderful concoction of whole-grain mustard, olive oil and golden balsamic vinegar. Pop them into the oven for a short roast and serve with a sprinkling of fresh dill. Perfection!
I can remember well, my dad planting carrots in our annual garden and how my sister and I would sneak out there after school and have a little snack crunching of freshly pulled carrots after washing them at the garden hose.
Also, the big red radishes. Have you ever ate a radish sandwich? It was made from Wonder bread slathered with mayonnaise and sliced freshly pulled radishes.
Oh, the things my parents would eat! I still love crunching on raw carrots and radishes! It is curious what memories are conjured up over certain foods. 
According to my Flavor Bible, carrots and dill are related and in this recipe they compliment each other beautifully! Roasting the carrots brings out their natural sweetness while the balsamic vinegar adds just a smidgen of acidity to their sweetness.
We used the golden balsamic variety of balsamic vinegar for this recipe which allows the carrots to retain their vivid color. If you don’t have golden balsamic vinegar I would recommend using traditional red balsamic vinegar as a substitute.
Balsamic vinegar has a unique sweetness and lovely aromatics that make this recipe so tantalizing. If you were to substitute with a regular white vinegar, you would miss out on that complex flavor that only balsamic vinegar can bring.
There are so many ways to enjoy this wonderful root vegetable but this mustard-dill roasted carrot recipe has got to be one of my favorites.
You might also like these side dishes:
Roasted Emmer and Winter Squash Rissoto
Mustard-Dill Roasted Carrots
Oven roasted mustard-dill carrots are brushed with a mix of whole-grain mustard, olive oil and golden balsamic vinegar then sprinkled with fresh dill. This is a very easy side dish recipe to add at any time.
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons whole grain mustard
- 1 tablespoon golden balsamic vinegar
- 8 carrots, about 8-inches long
- 1/4 teaspoon sea salt
- Fresh ground pepper
- 2 tablespoons fresh chopped dill
Instructions
- Preheat the oven to 425°F
- In a small dish, whisk together the olive oil, mustard and vinegar. Set aside.
- Wash the carrots under cold water scrubbing off any soil, trim the top to 2-inches and remove any long-tailed roots. Peel with a vegetable peeler if desired. If the carrots are scrubbed well there is no need to peel them. Slice each carrot in half lengthwise.
- Brush the mustard mixture on both sides of the carrots and place them cut side down on the prepared baking sheet. Sprinkle the carrots with the salt and grind the pepper on them. Transfer the sheet pan to the oven and roast the carrots for 25-30 minutes, until they are just tender when pierced with a fork at the top of a carrot.
- Remove from the oven and transfer to a serving dish. Sprinkle the chopped dill over the top and garnish with dill sprigs.
Sharon @ Savormania
August 27, 2016 at 2:24 PMI have a pack of colorful carrots in my fridge and was looking for some recipe inspiration when I stumbled upon your recipe. Now I know what I’m making for lunch tomorrow!
Pat
August 27, 2016 at 8:46 PMHi, Sharon….I’m so happy to hear you found this recipe! Enjoy every bite 🙂
Choclette
July 25, 2016 at 5:54 AMOoh mustard. Roasted carrots are fabulous, but I’ve never paired them with mustard before. Will have to try. I’ve just discovered your site and as a fellow enthusiast for older grains, I’m quite excited.
Pat
July 25, 2016 at 8:23 AMHi, Choclette: I am so happy you found our site. The mustard and dill are great taste enhancers with our carrots. I’m thinking that you will love them! 🙂 I hope you enjoy the ancient grain recipes as well.
Karyn
July 15, 2016 at 2:00 PMnever ever will I say carrots are boring!! not after seeing this recipe!!!
Pat
July 15, 2016 at 2:20 PMHi, Karyn….That whole-grain mustard is the secret weapon here. Thanks for your comments! 🙂
Kylee from Kylee Cooks
July 15, 2016 at 1:40 PMoh my goodness, the color on these is amazing. I bet they taste as good as they look too. Roasting carrots is so underrated – they are so delicious that way!
Suchi @elegantmeraki
July 15, 2016 at 12:57 PMWow these carrots look sooo pretty!! Healthy and full of flavor, right along I want my side to be!
Tara
July 15, 2016 at 12:55 PMSuch a great way to prepare carrots! I love that color and the flavors sound amazing.
Pat
July 16, 2016 at 6:42 AMThanks, Tara 🙂
Lisa
July 15, 2016 at 12:33 PMAnd ps….I’d totally eat these carrots for breakfast! ?
Pat
July 16, 2016 at 6:41 AMLisa, I did it for breakfast and they were just as good warmed over. 🙂
Lisa
July 15, 2016 at 12:32 PMRoasted carrots are so good…it brings out the sweetness and I love the mustard and balsamic you used…yum! When I was a kid we ate radish sandwiches on plain white bread with butter or cottage cheese! We looked forward to them every year when the radishes were finally ready to pull from the garden!
Pat
July 16, 2016 at 6:40 AMHi, Lisa….It is curious how roasting carrots and other veggies brings out their natural sweetness more than any other way of preparing them. Carrots in particular. Thanks for sharing your radish sandwich experience 🙂
Bintu - Recipes From A Pantry
July 15, 2016 at 1:50 AMI bet these carrots are full of flavour with the mustard and dill, they look amazing too.
Elizabeth
July 14, 2016 at 11:36 PMI love how you have roasted these whole with the stems poking out the top. They look and sound fantastic!
Bri
July 14, 2016 at 11:08 PMWOW these are stunning! Mustard and carrots would be a great pairing. Thanks for sharing!
Pat
July 15, 2016 at 10:29 AMThanks for the comments, Bri! 🙂 This is a great and simple side dish.
Annemarie @ justalittlebitofbacon
July 14, 2016 at 6:53 PMI love your pictures of the carrots! They look so pretty and fresh. I didn’t know that dill and carrots were related, but it makes sense now that I think about it.
Pat
July 14, 2016 at 7:56 PMThank you, Annemarie, carrots do have such a vibrant color don’t they? They are one of my favorite veggies. 🙂
Noor
July 14, 2016 at 6:37 PMDefinitely making this this weekend! These look amazing!
Pat
July 14, 2016 at 7:50 PMHi, Noor…this is an easy side dish. I’m sure you will love it! 🙂