Recipe: Baked lemon dill carrots
Spring brings thoughts of renewal and freshness.
This spring, try using a healthy recipe to celebrate the new beginnings that the season has to offer. Geisinger Registered Dietitian Nutritionist Amy Pinkham shares her recipe that started as a new beginning and became a crowd-pleasing tradition.
- 1 (16 oz) bag of baby carrots
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped (may substitute 1 teaspoon dried dill)
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper, ground
- Heat oven to 425 degrees and prepare a baking sheet with cooking spray.
- In a large bowl, coat the carrots with olive oil, lemon juice, salt and pepper. (If using dried dill, include the dill and skip step 6).
- Spread carrots evenly on the sheet.
- Bake for about 30 minutes. Remove from oven and shake the pan to rotate the carrots.
- Prepare your fresh dill. Sprinkle the dill over the carrots evenly.
- Return the carrots to the oven and allow them to remain for an added 5 minutes.
- Remove from oven and serve hot.
Tip: When selecting an olive oil that will be heated, select the oil that says it is used for cooking. These oils will have buzzwords such as sauté, grill, bake, stir fry. These oils have higher smoke points. This means the oil can be heated to a higher temperature before it creates smoke. This is safer for your kitchen, your body and your recipe.
Tip: When handling fresh dill, wash the herbs and chop finely using a sharp knife. You may use the entire plant, stems and leaves.
Looking for more? Explore our dietitian-approved recipes.