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.
Cook Time25 minutesmins
Total Time25 minutesmins
Course: Side Dishes
Cuisine: American
Keyword: mustard dill roasted carrots
Servings: 6servings
Author: Pat Nyswonger
Ingredients
3tablespoonsolive oil
3tablespoonswhole grain mustard
1tablespoongolden balsamic vinegar
8carrotsabout 8-inches long
¼teaspoonsea salt
Fresh ground pepper
2tablespoonsfresh 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.