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Courgette and Carrots with spring onions and Dill

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant courgette and carrot stir-fry is a wonderful way to celebrate fresh, seasonal produce. By coarsely grating the vegetables and sautéing them over a high heat, you achieve a delicate texture that remains light and fresh rather than heavy. The addition of aromatic spring onions and plenty of fragrant dill brings a bright, herbal lift to the natural sweetness of the carrots, making it a sophisticated yet simple vegan side dish.

Perfect for a quick midweek meal or as a colourful accompaniment to a Sunday roast, this recipe is naturally healthy and gluten-free. Ensuring the courgettes are squeezed dry is the secret to preventing the dish from becoming watery, allowing the vegetables to caramelise slightly in the frying pan for the best possible flavour and appearance.

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Ingredients for Courgette and Carrots with spring onions and Dill

  • 1 1/2 to 800g courgette, trimmed, coarsely grated

  • 3 tablespoons olive oil

  • 350ml chopped spring onions (about 6 large), divided

  • 675g carrots (about 5 large), peeled, coarsely grated

  • 60ml chopped fresh dill, divided

How to make Courgette and Carrots with spring onions and Dill

Roll up grated courgette in large kitchen towel; press to dry.

Heat oil in large deep skillet over high heat. Add 160g spring onions and sauté 30 seconds. Add courgette, carrots, and 2 tablespoons dill. Sauté until vegetables are just tender, tossing often, about 8 minutes. Mix in remaining 1/2 cup spring onions and 2 tablespoons dill. Season to taste with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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