Rainbow Carrot and Dill Herb Crumble

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A savory, herb-infused crumble featuring colorful carrots and a crispy oat topping, ideal for a side dish or light dinner. This American-inspired vegetarian recipe, ready in about 55 minutes, pairs rainbow carrots, dill, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups, thinly sliced rainbow carrots
• 2 tablespoons, finely chopped dill
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 1/4 cup rolled oats
• 3 tablespoons, cold unsalted butter
• 1 teaspoon lemon zest
• 1/4 teaspoon sea salt

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Toss 1.5 cups thinly sliced rainbow carrots with 1 tablespoon olive oil, 2 tablespoons chopped dill, 1/4 teaspoon sea salt, and 1 teaspoon lemon zest in a baking dish.
2. Step 2: Bake for 20 minutes until carrots are tender and slightly caramelized, stirring once halfway.
3. Step 3: While carrots bake, whisk 2 tablespoons all-purpose flour with 1/4 cup rolled oats and 1/4 teaspoon sea salt in a bowl.
4. Step 4: Cut 3 tablespoons cold unsalted butter into the flour mixture using a pastry cutter until crumbly and pea-sized.
5. Step 5: Sprinkle the oat mixture evenly over the roasted carrots. Return to oven and bake 15 minutes until topping is golden brown and crisp.