My dream carrots did not last long. I munched on a couple of them straight from the garden, but the rest I cooked up for dinner tonight. I have a huge stalk of dried dill still hanging from my blinds in the dining room. I need to use it before my fresh dill is in full force again this year, so it was a welcome accompaniment to this dish.
-dried dill, crumbled
-salt and pepper
-carrot tops, chopped
--> Preheat oven to 425 degrees Fahrenheit. Coat carrots in oil and season with salt, pepper, and dried dill. Roast for about 15 minutes until fork tender, stirring every few minutes. Sprinkle with chopped carrot tops right out of the oven.
~*TIP- Don't let your carrot tops go to waste! They can be chopped up and used like parsley to finish any number of dishes, like the one above, but are especially good to finish soups. They are also great to add to the stock pot if you are making a chicken or vegetable stock from scratch.*~