Easy roasted carrots with a tangy dijon dill sauce and feta are a delicious side dish the whole family will love with spring dinners. These baby friendly roasted carrots are a flavor-packed way to introduce carrots to your little one.
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Roasted Carrots with Dill and Feta
Roasted carrots are a nutrient rich first food for little ones, and they make a great side dish for the whole family - especially when they are roasted in a flavorful sauce and topped with herbs and tangy cheese! First, carrots are cut into baby and toddler-friendly pieces, then bathed in a lemon dijon and dill sauce before getting roasted until tender and slightly caramelized. Finally, they get topped off with feta cheese and more fresh dill - they're the perfect side dish for spring meals - and they're baby led weaning friendly!
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Ingredients
- Carrots - You want large carrots that are roughly the same size. Buy organic when possible, they tend to have a much better flavor. They'll get cut lengthwise into quarters and then sticks about the length of your thumb for a baby-friendly shape.
- Olive oil - Oil is essential for roasting. You can also swap in avocado oil or another neutral flavored oil.
- Dijon mustard gives the sauce a wonderful tangy flavor.
- Lemon juice (freshly squeezed!)
- Garlic - Finely mince or press it through a garlic press
- Fresh dill - Dill gives these carrots a fresh, springy vibe! If you don't have fresh dill, other fresh herbs can be substituted, though the flavor profile will be slightly different. Try parsley, thyme, or chopped rosemary.
- Feta cheese - For a final topping at the end. The salty-tangy contrast is delicious with the slightly sweet roasted carrots.
- Optional for mom & dad- A drizzle of hot honey (or regular honey and pinch of red pepper flakes) and pinch of flaky salt for finishing after you serve your little one. The finishing touches really take these carrots over the top!
Helpful equipment: Sharp knife, vegetable peeler, large bowl, baking sheet, silicone baking mat or parchment paper
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Cut the carrots into uniform sticks about 3-inches long, halving thin sections and quartering thick sections to eliminate the round shape. Mince the garlic and chop the dill.
- In a large bowl, mix the oil, lemon juice, dijon, garlic and dill.
- Toss the carrots in the sauce to evenly coat them.
- Use a spoon to remove the carrots from the sauce and spread them in a single layer on a baking sheet lined with parchment or a silicone baking mat, leaving a little space between each. You'll save the sauce at the bottom of the bowl to use later, so don't throw it out or pour it on the baking sheet!
- Roast the carrots at 400°F for 30-35 minutes, or until they're nice and soft. Then remove the pan from the oven, toss the carrots in the reserved sauce, and roast for another 5-10 minutes.
- Once finished, sprinkle the carrots with crumbled feta and more fresh dill. For grownups and older children, you can finish the carrots with a drizzle of hot honey (or regular honey) and a pinch of flaky salt.
Tips and Recipe Variations
- Make sure to reserve the sauce after coating the carrots - you don't want to pour it all on the baking sheet or it will burn during the full roasting time. Adding it back to the carrots for a quick 5-10 minutes at the end gives the carrots all the flavor without the risk of burning.
- You can play with the herbs and cheese you use. Fresh basil, rosemary, or thyme would all be delicious. You can also swap the feta for goat cheese.
- Be sure not to add any honey for babies, especially little ones under 1 year of age. But DO add a drizzle at the end for adults - it really enhances the flavor! Feel free to salt the carrots for the whole family if you want, or just the adult portions.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat carrots in the oven at 350°F until warmed through, or in the air fryer on the lowest setting until warm.
How To Serve Roasted Carrots To Babies 6 Months and Up
Be sure carrots are cooked until fully soft. For babies who have not yet developed a pincer grasp (about 6-9 months), the stick shape called for in the recipe is perfect. They can easily grasp the carrot sticks and munch on the ends.
For babies who have developed a pincer grasp, using the index finger and thumb to pick up small objects, you can either cut the carrots into small bite sized pieces - about the size of your fingernail - or continue offering in sticks.
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Dijon Roasted Carrots with Dill and Feta Recipe
Easy roasted carrots with a tangy dijon dill sauce and feta are a delicious side dish the whole family will love with spring dinners. These baby friendly roasted carrots are a flavor-packed way to introduce carrots to your little one.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: side dish
- Method: roasted
- Cuisine: American
Ingredients
- 1 lb carrots (about 6 medium-large carrots)
- 1 tbsp olive oil or avocado oil
- juice from 1 small lemon
- 2 tsp dijon mustard
- 1 clove garlic
- 1 tbsp chopped fresh dill, plus more for topping
- 3 tbsp feta cheese, crumbled
- Optional for mom and dad: flaky sea salt and hot honey, for finishing
Instructions
- Heat oven to 400°F. Line a baking sheet with parchment or a silicone baking mat.
- Wash, peel and cut carrots into uniform sticks about 3 inches long. Cut thicker pieces into quarters and thinner pieces in half to eliminate the round shape. Mince the garlic and chop the dill.
- In a large bowl, mix the olive oil, lemon juice, dijon garlic and dill. Optional: add a pinch of salt.
- Add the carrots and toss to coat. Using a spoon, remove the carrots from the sauce, reserving it for later, and spread the carrots onto the prepared baking sheet in a single layer, leaving a little space in between each carrot.
- Roast for 30-35 minutes, or until carrots are soft.
- Carefully pour the remaining dijon sauce on the carrots and stir to coat evenly. Spread back into an even layer and roast an additional 5-10 minutes.
- Remove carrots from the oven and sprinkle with feta and more fresh dill.
- For adults and older children, drizzle with honey or hot honey and sprinkle with a pinch of flaky or coarse salt after serving baby's portion.
Notes
- Make sure to reserve the sauce after coating the carrots - you don't want to pour it all on the baking sheet or it will burn during the full roasting time. Adding it back to the carrots for a quick 5-10 minutes at the end gives the carrots all the flavor without the risk of burning.
- You can play with the herbs and cheese you use. Fresh basil, rosemary, or thyme would all be delicious. You can also swap the feta for goat cheese.
- Be sure not to add any honey for babies, especially little ones under 1 year of age. But DO add a drizzle at the end for adults - it really enhances the flavor! Feel free to salt the carrots for the whole family if you want, or just the adult portions.
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