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.
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Servings: 6 servings
Calories: 102kcal
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons whole grain mustard
- 1 tablespoon golden balsamic vinegar
- 8 carrots about 8-inches long
- ¼ 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.
Nutrition
Calories: 102kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Sodium: 236mg | Potassium: 276mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13603IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 0.4mg