30 minutes and six ingredients are all you’ll need to make these easy and delicious roasted carrots topped with a fresh and zesty dill gremolata, crumbled feta cheese, and pistachios.
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“These carrots were a real hit for our Easter dinner last night. We loved the flavor combinations.” -Holli, FoodieCrush reader
This Is How I Prefer Roasting My Carrots in the Springtime
When spring strolls around, I get giddy with excitement over its bounty. From radishes and peas to asparagus and carrots, I can’t get enough.
But if I’m playing favorites, carrots are the tops (see what I did there?) because I love their tenderness and sweet flavor when roasted — my favorite way to cook them.
While you can make them any time of year, these whole roasted carrots with dill gremolata are the perfect spring or Easter side dish. I start with fresh carrots (no need to peel, just trust me), and toss them in olive oil and salt. They roast in the oven, where they become super tender and beautifully caramelized.
They’re then topped with a bright, zippy, herbaceous gremolata — an Italian seasoning mixture traditionally made with parsley, garlic, olive oil, and lemon zest. I subbed fresh dill for the parsley because carrots and dill are a classic match in heaven. It was a good move. Finally, crumbled feta lends a briny saltiness to every bite, and chopped pistachios add a great texture.
Enjoy!
The 6 Main Ingredients
The full recipe, with amounts, can be found in the recipe card below.
- Whole carrots — For this recipe, you’ll want to use bunches of carrots with the tops still on, versus the bagged baby carrots. They tend to be a bit more slender and uniform in size, so they will roast up a bit quicker and more evenly.
- Extra-virgin olive oil — My roasting oil of choice.
- Fresh dill — Gremolata normally contains parsley, but this version uses dill since it plays so nicely with carrots and is perfect for spring.
- Lemon zest — This is a key ingredient in gremolata and will give the carrots a bright, fresh flavor.
- Garlic — This is another central ingredient in gremolata, and depending on how much of a garlic flavor you’d like, you can use 1 teaspoon or ½ teaspoon.
- Feta cheese — You can use already crumbled feta or block feta that you can crumble.
- PIstachios — Buy them already shelled then give them a rough chop.
How to Roast Whole Carrots
- Prep the carrots. Drizzle them with olive oil and sprinkle with kosher salt, then use your hands to roll them around on the sheet pan and get them nice and coated.
- Roast at 425ºF. These carrots roast in just about 25 minutes and will be perfectly tender and caramelized thanks to the hot oven (roasting coaxes out their natural sugars, resulting in caramelization).
- Make the gremolata. While the carrots are roasting, whisk together olive oil, salt, lemon zest, garlic, and dill.
- Top and serve. Arrange your carrots on a serving platter, spoon gremolata overtop, and sprinkle with crumbled feta and pistachios.
To Peel or Not to Peel?
You can certainly peel these carrots prior to roasting if you prefer, but you don’t need to.
I personally like them best unpeeled — the carrots become so tender in the oven that you don’t even notice the peels are still there. Plus, those peels are nutritious.
Simply give them a good scrub under running water and you’re good to go!
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Roasted Carrots with Dill Gremolata
Ingredients
Roasted Carrots
- 2 bunches whole carrots with tops , scrubbed and tops trimmed to about 1-inch (about 1 ½ pounds)
- ¼ cup extra-virgin olive oil
- ½ teaspoon kosher salt
Dill Gremolata
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh dill , chopped
- ⅛ teaspoon kosher salt
- Zest from 1 lemon (about 1 teaspoon)
- 1 clove garlic , finely chopped
- 2-3 tablespoons crumbled feta
- 2-4 tablespoons pistachios , chopped (optional)
Instructions
- Preheat the oven to 425°F. Arrange the carrots on a large sheet pan. Drizzle ¼ cup of the olive oil overtop, and sprinkle with ½ teaspoon of the salt. Use your hands to roll the carrots around the pan, making sure they’re well coated.
- Roast. Place in the oven to roast for about 25 about minutes. The carrots should be tender and slightly caramelized.
- Make the dill gremolata. In a small bowl, combine the remaining ¼ cup of olive oil, dill, lemon zest, garlic, and ⅛ teaspoon of salt, and whisk together. Add 1-2 more tablespoons of olive oil if needed (to make the mixture less pasty).
- Top and serve. Once the carrots are finished roasting, arrange them on a platter and spoon the dill gremolata over them. Sprinkle with crumbled feta (crumble any large pieces into smaller ones) and pistachios.
Nutrition
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More Spring Vegetable Side Dishes
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Isabella Niehaus
Thank you for all the inspiration and fabulous recipes!
I’m glad you enjoyed Isabella!
Lise Gray
These were a hit!! I served them at a gathering, since I’ve made them and 2 people have asked for this recipe! It’s delicious and I have done them with rainbow colored carrots also! Delicious! And they don’t take long to cook! Ps the gremolata! Makes it!!! Thank you!!
Happy to hear you enjoyed!
Holli
These carrots were a real hit for our Easter dinner last night. We loved the flavor combinations. Thanks for sharing!