Roasted Carrots With Dill

I made this recipe last night - it was a big hit! The dill reminds me of when we went to Ukraine and they would boil potatoes and top them with butter and dill - such a great herb and I'd never really eaten it before, but I'm glad that I did and it makes this recipe fabulous!

Photo found here.

Roasted Carrots With Dill

INGREDIENTS:
8-10 large carrots (I put in the whole bag - it was more like 15)
Olive oil
1 tablespoon salted butter, cut into small pieces (optional)
Kosher salt and freshly cracked black pepper
1 tablespoon chopped fresh dill

HOW TO PREPARE:
In a roasting pan, toss carrots with enough olive oil to coat. Top with butter, kosher salt, and pepper. Roast in a 425° oven to desired tenderness, then turn the broiler to high and cook carrots until lightly browned. Sprinkle fresh dill over carrots.

Nutritional Information
One serving contains:
Calories (kcal) 72.7
%Calories from Fat 62.9
Fat (g) 5.1
Saturated Fat (g) 2.1
Cholesterol (mg) 7.5
Carbohydrates (g) 6.0
Dietary Fiber (g) 1.3
Total Sugars (g) 3.3
Net Carbs (g) 4.7
Protein (g) 0.7
Sodium (mg) 30.0

Holiday Mashed Potatoes

My grandmother makes these delectable mashed potatoes at our holiday meals, such as Easter, Thanksgiving, & Christmas. Once you try this recipe, you won't want to go back to regular potatoes!

Holiday Mashed Potatoes
INGREDIENTS:
6-8 large potatoes, peeled and cubed 
4 oz Cream cheese
1/2 cup sour cream
1 tsp salt
1/2 tsp pepper
1/2 cup salted butter
Paprika, optional

HOW TO PREPARE: In a large pot, boil potato chunks for 15 minutes or until soft. Drain the water. In a large bowl, combine potato chunks, cream cheese, sour cream, salt, pepper, and butter. Using a hand mixer, mix until blended. If  you need to add more sour cream to get it nice and creamy, you can do that. Pour into greased 13x9 in casserole dish. Sprinkle with paprika and top with small chunks of butter. Bake at 350 degrees for 30 minutes or until heated through. Serve.

I like to make these potatoes the day before a holiday and keep in the refrigerator. I try to set the dish out on the counter for an hour before baking, but you don't have to. One of the really nice things about this recipe, other than how delicious it tastes, is that these reheat well.