- 8-10 large carrots
- Olive oil
- 1 tablespoon unsalted butter, cut into small pieces (optional)
- Kosher salt and freshly cracked black pepper
- 1 tablespoon chopped fresh dill
- In a roasting pan, toss carrots with enough olive oil to coat. Top with butter, kosher salt, and pepper.
- Roast in a 425° oven to desired tenderness, then turn the broiler to high and cook carrots until lightly browned.
- Sprinkle fresh dill over carrots.