A fast, hands-off side that scales easily and doesn't really require any measuring. I provided some guidelines for quantities, but feel free to adjust the ingredients up or down to taste, and use any herbs you have on hand. This makes a great snack, a weeknight vegetable, or a holiday side dish.
Roasted Carrots with Capers & Dill
A fast, hands-off side that scales easily and doesn't really require any measuring. I provided some guidelines for quantities, but feel free to adjust the ingredients up or down to taste, and use any herbs you have on hand. This makes a great snack, a weeknight vegetable, or a holiday side dish.
New American • Salads & Sides • Gluten-Free · Vegan · Soy-Free · Nut-Free · Allium-Free · Sesame-Free
Colors:
Tastes:
🍋🧂🍬🍵
Techniques:
🌿🥒🔥
Rating:
Original Source: cooking with leeks
Yield: 3 cups
Serves: 4 (3/4 cup)
Equipment: No equipment specified
Instructions
HEAT OVEN: Heat oven to 400 °F. Line a baking sheet with parchment.
ROAST CARROTS: Toss carrots with olive oil and salt. Roast 10–12 min, until starting to brown.
ADD CAPERS: Flip carrots, add capers, roast 5–10 min more until tender.
FINISH: Finish with dill, parsley, finishing olive oil, and lemon juice if using. Serve.
Serving & Keeping
Serve: Warm, Hot
Make ahead: For best texture, roast carrots and capers just before serving.
Keeps: Refrigerate leftovers and enjoy within 4 days. Reheat gently in a skillet, or toss leftovers into grain bowls, salads, or lentils.
Leftover Ideas: If you have extra herbs, try stirring them into eggs, yogurt, or a simple lemon dressing.
Serve with: Pair with grains like barley, farro, or rice for a simple vegetarian plate. Or add to a holiday table as a bright, herbaceous vegetable side.
Serving & Keeping
Serve: Warm, Hot
Make ahead: For best texture, roast carrots and capers just before serving.
Keeps: Refrigerate leftovers and enjoy within 4 days. Reheat gently in a skillet, or toss leftovers into grain bowls, salads, or lentils.
Leftover Ideas: If you have extra herbs, try stirring them into eggs, yogurt, or a simple lemon dressing.
Serve with: Pair with grains like barley, farro, or rice for a simple vegetarian plate. Or add to a holiday table as a bright, herbaceous vegetable side.
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