Buttery Dill Carrots Recipes

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BABY CARROTS WITH DILL BUTTER



Baby Carrots with Dill Butter image

This recipe goes well with any meat.

Provided by CALISPICEGIRL

Categories     Side Dish     Vegetables     Carrots

Time 20m

Yield 8

Number Of Ingredients 6

1 (16 ounce) package baby carrots
2 tablespoons margarine
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

Steps:

  • Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

Nutrition Facts : Calories 44 calories, Carbohydrate 4.9 g, Fat 2.7 g, Fiber 1.6 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 147.7 mg, Sugar 2.7 g

BUTTERY DILL CARROTS RECIPE



Buttery Dill Carrots Recipe image

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.

Provided by Meagen Brosius

Categories     Recipes

Time 20m

Number Of Ingredients 5

1/2 lb Carrots, washed and peeled
¼ C Butter
2 Tbsp. Fresh dill, chopped
2 tsp Sugar
Dash Salt

Steps:

  • Chop carrots on the diagonal in large 2" chunks
  • Place in pot and fill with enough water to just cover the carrots. Add the sugar and stir to dissolve.
  • Boil the carrots until tender, but still with body - not mushy
  • Drain and add butter to the pot, along with the dill
  • Mix the melted butter and dill with the carrots
  • Season with salt
  • Enjoy!

Nutrition Facts : Calories 130 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 163 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CARROTS IN DILL BUTTER



Carrots in Dill Butter image

Delicious with seafood.

Provided by Michele O'Sullivan

Categories     Side Dish     Vegetables     Carrots

Time 40m

Yield 6

Number Of Ingredients 6

8 carrots, peeled and sliced into 1 inch pieces
½ cup water
2 tablespoons butter
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon dill seed

Steps:

  • In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.

Nutrition Facts : Calories 64.2 calories, Carbohydrate 7.1 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 2.4 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 454.4 mg, Sugar 3.4 g

SAUTEED CARROTS



Sauteed Carrots image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

Steps:

  • Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

CARROTS WITH DILL



Carrots with Dill image

Dorothy Pritchett of Wills Point, Texas shares a great way to present sweet, tender carrots. She glazes the colorful coins with margarine and adds dill just before serving for a simple, savory side dish.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 5 servings.

Number Of Ingredients 4

1 pound carrots, sliced 1/8 inch thick
2 tablespoons water
4 teaspoons reduced-fat margarine
1 to 2 tablespoons snipped fresh dill or 1 to 2 teaspoons dill weed

Steps:

  • Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.

Nutrition Facts :

HONEY DILL BROWNED BUTTER CARROTS



Honey Dill Browned Butter Carrots image

Although honey glazed carrots are pretty common, take it up a notch by adding layers of flavor with nutty browned butter and dill. So easy and so good.

Provided by Family Favorites

Categories     Vegetables

Number Of Ingredients 6

1 1 lb. bag baby carrots
3 tb. butter (don't substitute)
3 tb. (or to taste) honey
1/2 tsp. dried dill weed
1/2 tsp. dried parsley
salt and freshly ground pepper

Steps:

  • 1. Boil carrots to desired tenderness and drain well. Turn heat on low and evaporate any leftover moisture.
  • 2. Add butter to pan and cook on low until carrots are well coated and butter begins to turn golden. Continuing on low, add honey and simmer a few minutes until a nice glaze has formed.
  • 3. Add dill, parsley and salt and pepper to taste.

HONEY DILL CARROTS



Honey Dill Carrots image

I usually make this for holiday dinners. Seems like we always have green bean casserole, mashed potatoes, etc. so I'm always looking for something "different" to mix it up. My kids, who don't like cooked carrots, even ask for this dish!

Provided by DragonIady

Categories     Vegetable

Time 17m

Yield 4

Number Of Ingredients 4

4 carrots, sliced
1 tablespoon honey
1/2-1 tablespoon dried dill
2 -3 tablespoons butter (enough to coat after cooking)

Steps:

  • In a medium saucepan, cook carrots, covered, in about 2 inches of water for 10 to 12 minutes, or until tender but not mushy.
  • Add honey and dill; stir until coated.
  • Drain off any excess water; stir in butter to coat.
  • *Note: I usually use bagged whole baby carrots because it's faster and easier. I also double or triple the recipe for family gatherings.

Nutrition Facts : Calories 92.9, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 93.8, Carbohydrate 10.4, Fiber 1.8, Sugar 7.2, Protein 0.7

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