Roasted Carrots With Dill Sesame (Printable Version)
Sweet caramelized carrots topped with a vibrant, nutty dill-sesame crunch for a stunning side dish.
# Ingredient List:
→ Vegetables
01 - 2 pounds carrots, peeled and cut into 2-inch sticks
02 - 2 tablespoons olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon black pepper
→ Crunch Topping
05 - ⅓ cup raw sesame seeds (white or mixed)
06 - ⅓ cup chopped fresh dill
07 - ¼ cup chopped roasted almonds
08 - 1 tablespoon olive oil
09 - Zest of 1 lemon
10 - 1 teaspoon flaky sea salt
→ Garnish
11 - 1 tablespoon fresh dill fronds
12 - Lemon wedges
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the prepared carrots with 2 tablespoons olive oil, kosher salt, and black pepper. Spread evenly on the baking sheet in a single layer.
03 - Roast carrots for 25–30 minutes, turning once halfway through, until golden brown and fork-tender.
04 - While carrots roast, toast sesame seeds in a dry skillet over medium heat for 2–3 minutes until golden and aromatic. Let cool slightly.
05 - In a mixing bowl, combine toasted sesame seeds, chopped dill, chopped almonds, 1 tablespoon olive oil, and lemon zest. Stir in flaky sea salt and mix thoroughly.
06 - Transfer roasted carrots to a serving platter. Sprinkle generously with the dill sesame crunch. Garnish with extra dill fronds and serve with lemon wedges.
# Expert Advice:
01 -
- The crunch topping is the kind of thing you will start putting on everything from roasted cauliflower to scrambled eggs, it is that addictive.
- It looks like something you would order at a restaurant but the entire thing comes together with one baking sheet and a small skillet.
02 -
- Crowded carrots will steam instead of roast and you will end up with something sad and limp, so use two sheet pans if necessary rather than piling them up.
- Watch the sesame seeds like a hawk when toasting because they go from golden to burnt in about ten seconds and there is no coming back from that.
03 -
- Peel the carrots but leave a little texture, overly manicured carrots look nice but the slightly rough ones hold oil better and get crisper edges.
- Make the crunch topping while the carrots roast and you have a complete side dish on the table in under forty minutes with almost no active effort.