Roasted Carrots with Dill

I'm a university professor, a writer, a wife, and a mom. Besides cooking, i enjoy watching baseball, basketball, college football, movies, and TV. I also love to travel. The only recipes I include here are ones I’ve tried and we’ve liked enough to make again—the keepers. Many have my own notes and tweaks in addition to links to the original source.

8 to 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

Directions at bonappetit.com

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