Roasted Carrots with Dill sauce
There’s something incredibly satisfying about a dish that’s simple in ingredients but bold in flavor—and this Roasted Carrots with Dill Sauce recipe delivers exactly that. With caramelized, cumin-scented roasted carrots served over a creamy, herbaceous dill and sunflower seed sauce, this plant-based plate is a celebration of vibrant, nourishing ingredients. Finished with a scattering of briny capers and fresh dill leaves, it’s the kind of dish that feels both rustic and elegant at once.
Why You’ll Love These Roasted Carrots with Dill sauce
- Plant-Based & Gluten-Free: No dairy, no gluten, and fully vegan—yet rich in flavor and texture.
- Nutrient-Dense: Carrots are high in beta-carotene and fiber, and sunflower seeds bring in healthy fats and protein.
- Quick & Easy: The dill sauce comes together in a blender, and the carrots roast to tender perfection in about 30 minutes.
- Versatile: Serve it warm or room temp. It’s great as a side dish, light lunch, or part of a mezze spread.
- Flavor-Forward: The combo of roasted cumin carrots, creamy herb sauce, and salty capers is hard to beat.
Ingredients
Dill Sauce:
- ½ cup toasted sunflower seeds
- 1½ cups fresh dill (loosely packed, stems are okay)
- ½ lemon, juiced
- 2 garlic cloves
- 3 tablespoons olive oil
- Splash of water (to thin the sauce as needed)
- Salt, to taste
For the Roasted Carrots:
- 6–8 medium carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt, to taste
Garnish:
- 1–2 teaspoons capers
- Extra fresh dill leaves
Roasted Carrots with Dill sauce Serving Suggestions
This dish can stand alone or play a role in a larger spread. Here are some ideas for serving:
As a Side Dish:
- Pair it with roasted potatoes, grilled tofu, or a simple lentil stew.
- Serve alongside a grain like quinoa or bulgur for a filling, plant-based plate.
As a Salad or Bowl Base:
- Add cooked chickpeas or lentils and some leafy greens for a protein-rich lunch.
- Toss with farro, avocado, and pickled onions for a nourishing bowl.
On a Mezze Platter:
- Include it with hummus, olives, flatbread, baba ganoush, and marinated vegetables.
With Bread:
- Serve with warm pita, sourdough, or flatbread to scoop up every bit of that sauce.
Roasted Carrots with Dill sauce: Variations and Tips
- No Sunflower Seeds? Try raw cashews, pumpkin seeds, pine nuts or even blanched almonds instead.
- Add Heat: A pinch of chili flakes or a swirl of harissa in the sauce can add a lovely warmth.
- Different Herbs: Mix dill with parsley or mint if you want a more balanced herb flavor.
- Add Texture: Top with toasted breadcrumbs, seeds, or chopped nuts for crunch.
- Batch Prep: Make extra sauce—it’s fantastic on grain bowls, sandwiches, or roasted veggies all week long.
Storage & Make Ahead
- The dill sauce can be made up to 3 days ahead and stored in an airtight container in the fridge. The flavors even improve after a day.
- Roasted carrots can also be prepped in advance and reheated gently in the oven or served at room temp.
- If assembling ahead of time, wait to add capers and fresh dill just before serving to preserve their brightness.
Frequently Asked Questions (FAQ): Roasted Carrots with Dill sauce
Can I make this Roasted Carrots with Dill sauce dish ahead of time?
Yes! You can make the dill sauce and roast the carrots up to 2 days ahead. Store them separately in the fridge and assemble before serving. It’s a great dish for meal prep or entertaining.
Can I use baby carrots or rainbow carrots?
Absolutely. Baby carrots work well, especially if you want less chopping. Rainbow carrots add a beautiful visual touch and a slight variation in sweetness. Just make sure they’re similar in size for even roasting.
What if I don’t like dill?
Dill is central to the sauce, but if it’s not your thing, you can try subbing in parsley, basil, or cilantro. The result will be different but still delicious.
Is there a nut-free option?
This recipe is already nut-free since it uses sunflower seeds, which are a great allergen-friendly substitute for nuts in sauces and dips.
Can I make the sauce in a regular blender?
Yes, but a high-speed blender or food processor will give you a smoother result.
Are capers necessary?
They’re not essential, but they add a wonderful salty-tangy pop that contrasts beautifully with the creamy sauce and sweet carrots. If you don’t have them, a few olives or a drizzle of lemon juice can offer a similar brightness.
Can I serve this cold?
Definitely. This dish is delicious at room temperature or even chilled, making it ideal for picnics or potlucks.
How long does the dill sauce last in the fridge?
It keeps well for 3–4 days in an airtight container. Give it a stir before using, and add a splash of water if it thickens too much.
Check out more recipes:
Savory Chickpea Granola Clusters
Roasted Carrots with Dill sauce
Ingredients
Roasted carrots:
- 6-8 medium carrots peeled and cut into sticks
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp salt
Dill sauce:
- ½ cup sunflower seeds toasted on a dry pan
- 1½ cup fresh dill
- juice of ½ lemon
- 2 cloves garlic
- 3 tbsp olive oil
- splash of water to thin the sauce
- salt to taste
Garnish
- 1-2 tsp capers
- extra fresh dill leaves
Instructions
- Start by roasting the carrots. Preheat your oven to 200°C (400°F). Toss the carrot sticks in olive oil, ground cumin, and salt. Spread them out on a baking sheet in a single layer. Roast for 25–30 minutes, until golden and slightly caramelized on the edges.
- Prepare the Dill Sauce. Toast the sunflower seeds, if you haven’t already. You can do this in a dry skillet over medium heat for a few minutes until fragrant and lightly golden. Let them cool. Add the toasted seeds to a blender or food processor along with the dill, lemon juice, garlic, olive oil, and a generous pinch of salt. Blend, adding a splash or two of water to get it moving. The consistency should be smooth but spoonable, similar to hummus. Taste and adjust seasoning as needed.
- Spread a generous layer of the dill sauce on a serving platter or individual plates. Pile the roasted carrots on top. Garnish with capers and a scattering of fresh dill leaves. Enjoy!
One Comment