Roasting brings out the wonderful sweetness of carrots and paired with the bright taste of dill, this side dish is a great addition to a summer meal.
1 bunch carrots, tops clipped
1 large clove garlic
1-2tsp olive oil
Zest from 1 lemon
Juice from 1/2 lemon
Frilly greens from one small bunch dill (you can save the flower heads for pickling and add the stems to a vegetable stock)
Preheat oven to 350F. Finely mince the garlic. Cut the carrots lengthwise into halves or quarters, depending on your desired size, and toss with oil, garlic, lemon zest and salt to taste. Roast on an oiled baking tray until slightly tender, stirring a couple times to keep the garlic from sticking and to roast the carrots evenly, about 20-30 minutes. Remove from oven and squeeze lemon juice over the carrots. Chop the dill, and sprinkle over the carrots. Enjoy!