Baked carrots in dill
8 servings
30 minutes
Baked carrots with dill is a simple yet exquisite dish of Russian cuisine, surprising with the harmonious blend of sweet baked carrots and the piquancy of aromatic dill. In ancient times, baked root vegetables were a staple in the peasant diet, as simple ingredients were easily found in any household. Oil and spices enhance the natural flavor of the carrots, while the tender texture unfolds after baking. This dish is perfect as an independent appetizer or a side dish for meat and fish.
1
Preheat the oven to 200 degrees.
2
Cut carrots thicker than 3 cm lengthwise into 2-4 pieces. Mix oil, salt, and pepper. Coat the carrots in the oil with spices.
- Carrot: 12 pieces
- Olive oil: 3 tablespoons
- Coarse salt: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
3
Spread in a single layer on a baking sheet. Bake for 20 minutes. Coat with dill.
- Dried dill: 5 teaspoon
