How To Make Roasted Carrots with Lemon & Dill

Learn how to roast carrots in the oven with this healthy recipe.

The carrots turn crisp-tender with a slight char on the outside, while the combination of fresh cilantro and coriander seeds adds an aromatic flavour. Feta crumbles finish this easy vegetable side dish.

Ingredients
Ingredient Checklist
1 ½ pounds large carrots, scrubbed and halved lengthwise
3 tablespoons extra-virgin olive oil, divided
¼ teaspoon salt
¼ teaspoon ground pepper

1 lemon, halved
2 tablespoons chopped fresh dill, plus more for garnish
1 tablespoon chopped fresh cilantro
2 teaspoons coriander seeds
¼ cup feta cheese, crumbled

Directions
Step 1
Preheat oven to 450°F.

Step 2
Combine carrots, 1 tablespoon oil, salt and pepper on a large rimmed baking sheet; spread the carrots in an even layer. Place lemon halves on the baking sheet, flesh-sides down. Bake, stirring once, until the carrots are slightly charred and crisp-tender, about 15 minutes. Remove from oven and let cool, about 5 minutes.

Step 3
Squeeze the charred lemon halves through a fine-mesh sieve into a medium bowl; discard solids. Stir in dill, cilantro, coriander seeds and the remaining 2 tablespoons oil.

Step 4
Transfer the carrots to a cutting board; cut diagonally into 2-inch pieces. Add the carrots to the lemon mixture and toss to combine. Sprinkle evenly with feta. Garnish with dill, if desired.

Nutrition Facts
Serving Size: about 1 cup
Per Serving: 198 calories; protein 3g; carbohydrates 19g; dietary fiber 6g; sugars 9g; fat 13g; saturated fat 3g; mono fat 9g; poly fat 1g; cholesterol 8mg; vitamin a iu 28561IU; vitamin b3 niacin 2mg; vitamin c 14mg; vitamin d iu 2IU; vitamin e iu 4IU; folate 36mg; vitamin k 24mg; sodium 327mg; calcium 139mg; chromium 1mcg; iron 2mg; magnesium 32mg; phosphorus 103mg; potassium 624mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 2mg; selenium 2mcg.