Roasted Carrots And Onions With Dill

Sweet and savory, this roasted carrot and onion recipe is a symphony of flavors! With a hint of fresh dill and a tangy kick from white wine vinegar, this dish is sure to become a new favorite. Perfect as a side or added to salads, this colorful medley is a healthy, delicious delight for any meal.

Ready Time

40 mins

Yields

4 servings

Ingredients

2 large onions, peeled and chopped
8 large carrots, peeled and chopped
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh dill
2 tablespoons white wine vinegar (optional)

Instructions

Preheat your oven to 425°F (220°C). In a large bowl, toss together those chopped onions and carrots until they’re evenly distributed.

Drizzle the olive oil over the onions and carrots, then sprinkle the salt and black pepper to taste.

Toss again to coat everything evenly. Spread the onion-carrot mixture out in a single layer on a large baking sheet.

Roast in the preheated oven for about 25-30 minutes, or until the carrots and onions are tender and caramelized, flipping them halfway through.

While the carrots and onions are roasting, mix the chopped fresh dill with the white wine vinegar (if using) in a small bowl. Once the carrots and onions are done, remove them from the oven and sprinkle the dill-vinegar mixture over the top.

Toss gently to combine.

Serve hot, garnished with extra dill if desired!

Notes

Don’t overcrowd the baking sheet, as this can prevent the carrots and onions from roasting evenly. If necessary, use two baking sheets to ensure everything has enough space.

For a more caramelized flavor, try not to stir the carrots and onions too much during the roasting process.

Let them develop a nice golden brown color on the bottom before flipping them. If you choose to use the white wine vinegar, be sure to taste as you go and adjust the amount to your liking.

You can always add more, but it’s harder to remove the flavor once it’s added.

To make this recipe ahead of time, roast the carrots and onions up to a day in advance, then toss them with the dill-vinegar mixture just before serving. Feel free to customize this recipe with other herbs or spices to suit your taste.

Fresh parsley or thyme would be a great addition, or try adding a pinch of cumin for a smoky flavor.