- 12 carrots, tops still attached
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 lemon, juiced
- 1/4 cup chopped fresh dill
Preheat oven to 425° F.
Trim all but 2 inches of greens from tops of carrots. Wash well, then peel. If they are large, you may cut them in half lengthwise. Toss in olive oil, salt and pepper. Roast until just crisp-tender, about 20 minutes for whole carrots and about 12 minutes for halves.
Sprinkle with lemon juice and dill and serve warm.