ROASTED CARROTS WITH BUTTER AND DILL

Roasted carrots with butter and dill is a simple yet elegant dish any level cook can prepare. These are sweetened simply from roasting. Pairs with just about anything.

Here's a perfect side dish for your holiday table or any day of the year when you want something to go with your meal that's delicious and simple. It's so simple, it takes minutes to prepare and uses only three ingredients. (Salt is never counted as an ingredient). Hey, I don't make the rules.

I’m sure you’ve seen them. Pictures of whole peeled carrots with their green tops cut off with just enough of the stems left on to make them look interesting. I roasted them that way only once because my guests had to cut that top off and leave it on their plate.

Sure it looks nice roasted with that little chia pet looking top, and yes it can be eaten, but not everyone likes to eat it and it’s left on the plate. To save the trouble of a dinner guest removing it, I just slice it before roasting.

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Fresh dill makes all the difference. If you have no other option, use dried. Hey, I'm a realist.

You'll only need about two tablespoons of chopped fresh dill. Just eyeball it. There's no need to measure it out. Just grab two good pinches. You'll get the had of it.

What to do with the remaining fresh dill? you can store it wrapped in a damp paper towel around the stems and placed in a zip top bag. Just place it in the fridge. You'll probably make this dish again because it's so easy and delicious.

You can also freeze it. Just place it in a zip top bag, roll it from the bottom up to release the air, then zip it closed. Label it and freeze and it's there when you need it.

TIPS FOR PREPARING ROASTED CARROTS WITH BUTTER AND DILL

• Purchase carrots similar in size - try to get them on the thinner side - or slice the large ones in half so they’re similar in size
• If you need to slice them in half and they’re still thick, quarter them
• Roast using butter for better flavor
• Roast until slightly charred because that’s what makes them sweet
• Toss the carrots in the dill then roast for another minute. This will heat the dill and draw out the flavor without buring it.

It’s a simple recipe, you just need a hot oven and about 30 minutes to get them perfect. By perfect I mean slightly charred and shriveled.

Shriveled? (I know, it doesn’t sound right, right? It's usually the opposite!)

When my son Ryan was young, it was a chore making him eat his vegetables, and carrots were on top of his bad list. I would put a few on his plate and told him he had to eat them, period.

Rather than sit and wait all night for him to do it, I'd start to clean the table and do the dishes.

If my parents dined with us, they would sit with him until he finished coaching him on.

I walked in and found my Mom taking a carrot with her fork from my son’s plate, and feeding them to my Dad, who was sitting there with his mouth open.

I was shocked, but had to laugh. How cool is it to know your grandparents have your back.

By the way, Ryan now loves his carrots.

If you want a beautiful presentation, save the carrot tops and place them on the platter with the roasted carrots. I have to say, it's very pretty.

Life is too short for mediocre food.

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