Nov 172016

Either-Or, Carrots.

Even with the most careful planning when it comes to getting the entire Thanksgiving meal to the table at the same time, all bets are off. This year you can be make this simple fresh carrot side dish regardless of what part of the stove is free—just the oven or just a stovetop burner.

Roasted or sautéed, thee carrots with dill will be a sweet/savory treat that complements the rest of the meal.

Ps. – both versions cook up in the time it takes the turkey to rest and be carved.

Skill: Intermediate
Cost: $$$$
Nutrition: ♥♥♥
Skills: Slicing, roasting, Sautéing
Garden Candy Basics - fundamental vegucation for everybody!

Oven Roasted Carrots with Dill


  • 12 carrots, scrubbed (or peeled if you prefer)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons minced fresh dill


  1. Preheat the oven to 400° F.
  2. If the carrots are thick, slice them in half lengthwise; if not, leave whole.
  3. Slice the carrots  1 1/2-inch slices, diagonally.
  4. Toss them in a bowl with the olive oil, salt, and pepper. Stir to coat.
  5. Transfer to a sheet pan in a single layer.
  6. Roast for 20 minutes, until browned and tender.
  7. Toss the carrots with minced fresh dill or parsley will do in a pinch
  8. Salt and pepper to taste.

Sauteed Carrots


  • 2 pounds carrots, peeled
  • 1/3 cup water
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh dill (or flat-leaf parsley)


  1. Slice carrots diagonally in 1/4-inch slices.
  2. Place the carrots in sauce pan.
  3. Add 1/3 cup water.
  4. Add the salt, and pepper.
  5. Bring to a boil.
  6. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are tender-firm.
  7. Add the butter and saute for another minute, until all the water evaporates and carrots are coated with butter.
  8. Off the heat, toss with the dill or parsley.
  9. Season further with salt & pepper to taste.


Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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