Need a flavorful side dish for your next big meal? You can’t go wrong with these Buttery Dill Carrots. They are a little more than the regular buttered carrots you may be used to making. You could prepare these when you are having company over, though they are easy enough to make any night of the week.
Carrots aren’t one of my favorite vegetables, but the dill in this recipe has changed my mind! When I made these last week with another new recipe I tried, mushroom quionoa bake, I thought the family might balk. Sometimes putting two new recipes on the table can be a bit risky. Much to my surprise both recipes were a big hit and there weren’t even any leftovers to clean up.
I was hoping for just a few leftovers to eat for lunch the next day, but that didn’t happen. Oh well. The buttery dill carrots recipe is easy enough to make, I just may have them on their own for lunch instead. Carrots are good for you and I need to eat more of them.
Buttery Dill Carrots Recipe
1/2 lb Carrots, washed and peeled
¼ C Butter
2 Tbsp. Fresh dill, chopped
2 tsp Sugar
1. Chop carrots on the diagonal in large 2” chunks
2. Place in pot and fill with enough water to just cover the carrots. Add the sugar and stir to dissolve.
3. Boil the carrots until tender, but still with body – no mushy
4. Drain and add butter to the pot, along with the dill
5. Mix the melted butter and dill with the carrots
6. Season with salt
These buttery dill carrots go great with our Chicken Mushroom Quinoa Bake! (coming soon!)