Whole Roasted Carrots with Dill

Now that we have two children it is divide and conquer at bedtime. The boys have a bath together and I nurse and snuggle Gray while Nick reads to Dylan (and his stuffed animals). They have been getting into short chapter books this year. Stewart Little, My Fathers Dragon, Dr. Doolittle, and Charlotte’s Web are a handful of favorites. But at the top of the list (I think they’ve read them a few times each now) is Pooh’s Library: Winnie-The-Pooh, The House at Pooh Corner, When We Were Very Young, and Now We Are Six.

Because of this beloved relationship with the friends of the 100 Acre Wood, we have adapted a few Pooh-isms. So like Pooh Bear, when Dylan is feeling hungry, he says he’s feeling “a little eleven o’clockish”. I laugh every time because it perfectly describes how most people are feeling that time of day. Although not an obvious snack choice these roasted carrots tossed with fresh dill hit the spot around eleven the other morning (which is essentially lunch time when you wake up at 5 am right!?) and would make a great holiday side dish.

You can adjust the number of carrots any way you’d like and if you love dill then just toss more on. I like to roast them in our cast iron skillet to create a nice crust but a baking sheet would be fine too. 

WHOLE ROASTED CARROTS WITH DILL
1 bunch whole carrots, peeled
2-3 tablespoons olive oil
Kosher salt and black pepper
2-3 tablespoons fresh dill, chopped

PS. I had to stop and snap these driving to preschool. Seriously fall, you rule.

1. Preheat the oven to 425 F. Toss whole carrots with olive oil, salt, and pepper and arrange in a single layer in a large cast iron skillet.

2. Roast for 30 minutes or until they are deeply caramelized. Remove from the oven and toss fresh dill into the pan, shake everything around and serve.