CARROTS WITH DILL
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
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 :
MAPLE DILL CARROTS
This recipe is number 1 on the request list when friends come for dinner. Melted butter, brown sugar, and dill complement the carrots while bringing out their natural flavor.
Provided by Laura Cotnoir
Categories Side Dish Vegetables Carrots
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.
Nutrition Facts : Calories 117.3 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 400.7 mg, Sugar 11.1 g
CARROTS IN DILL BUTTER
Delicious with seafood.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Carrots
Time 40m
Yield 6
Number Of Ingredients 6
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
DILLED CARROTS
Most people don't think of pairing dill and carrots. But my family agrees that dill adds a nice tang to this slightly sweet vegetable. An herb that is easy to grow, dill also looks lovely in the garden.-Verona Koehlmoos, Pilger, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 3-4 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Add remaining ingredients. Cook over low heat for 1 to 2 minutes or until hot.
Nutrition Facts :
DILLED CARROTS
This is the dill carrots recipes you will enjoy.For best results, use small tender carrots. If using mature carrots, peel and cut.We love pickled garlic so we added lots.
Provided by Sageca
Categories Vegetable
Time 1h
Yield 7 pint jars
Number Of Ingredients 7
Steps:
- Peel carrots and cut into 3/4 inch thick sticks, 1 inch (2.5 cm) shorter than jar. To prepare pickling liquid,.
- combine vinegar, water and salt in a nonreactive Dutch oven.
- Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 3 clove garlic, 1 head dill, and 1/2 tsp (2 mL) pepper flakes.
- Pack carrot sticks into jars and place a.
- second head of dill on top.
- Pour boiling pickling liquid over carrots, leaving 1/2 inch (1.25 cm) headspace. Remove air.
- bubbles with a narrow rubber spatula or plastic knife.
- Add additional pickling liquid, if required, to maintain headspace.
- Wipe jar rims thoroughly with a clean damp cloth. Seal.
PICKLED DILL CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
- Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
- Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.
More about "carrots and dill recipes"
ROASTED CARROTS WITH DILL - SIMPLE AND ADDICTING RECIPE
From toriavey.com
4.7/5 (6)Total Time 50 minsCategory Side DishCalories 103 per serving
- Place the carrots on a greased sheet tray and drizzle with the olive oil. Toss with your hands to make sure they are evenly covered in oil. Sprinkle with kosher salt and pepper.Roast the carrots for 20 minutes, then remove from the oven and turn the carrots with tongs. Sprinkle with 1 tbsp freshly chopped dill and roast for an additional 20 minutes.
- Remove from the oven, place carrots on a platter. Sprinkle with remaining 1 tbsp of fresh dill. Serve immediately.
BUTTERY DILL CARROTS - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
DILL GLAZED CARROTS RECIPE - FINDING ZEST
From findingzest.com
5/5 (4)Category SideServings 6Estimated Reading Time 1 min
ROASTED CARROTS AND RADISHES WITH DILL | TASTY KITCHEN: A ...
From tastykitchen.com
5/5
DILL & BROWN SUGAR ROASTED CARROTS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
5/5 (5)Total Time 45 minsCategory Side DishCalories 220 per serving
- Trim the tops and ends of the carrots and cut in half lengthwise. Place the sliced carrots onto the prepared baking sheet.
- Melt the butter and brown sugar together in a microwave safe measuring cup. Mix to combine well. Stir in the black pepper. IF you want a smoother sauce, skip the next step and go right to roasting!
DILLY CARROTS RECIPE | EATINGWELL
From eatingwell.com
4/5 (1)Total Time 40 minsCategory Healthy Dill RecipesCalories 13 per serving
- Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the carrot sticks, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the carrots to the ice water to cool. Repeat with the remaining carrots.
- Drain the cooled carrots and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Divide the dill and garlic among the jars.
- Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
- Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the carrots completely. (Discard any leftover brine.)
ROASTED CARROTS WITH DILL - HOORAH TO HEALTH
From hoorahtohealth.com
5/5 (5)Total Time 45 minsCategory Side DishCalories 66 per serving
GAJAR SUVA SABZI RECIPE (HOW TO MAKE GAJAR SUVA) CARROT ...
From spiceupthecurry.com
5/5 (1)Total Time 30 minsCategory Main CourseCalories 175 per serving
- Add turmeric powder, red chili powder, amchur powder and salt. Mix well so all the carrots are coated with masala.
ROASTED CARROTS WITH DILL - JULIE'S EATS & TREATS
From julieseatsandtreats.com
5/5 (3)Category Side DishCuisine Side DishCalories 103 per serving
- Cut the carrots diagonally into thick slices (about a half-inch thick toward the top of the carrot and about an inch thick toward the bottom, narrower end of the carrot).
- Toss the cut carrots in the olive oil until they are completely covered. Pour out onto foil or parchment-lined baking sheet.
EASY ROASTED CARROTS WITH DILL - THE SCHMIDTY WIFE
From theschmidtywife.com
4.7/5 (7)Total Time 1 hr 25 minsCategory Side DishesCalories 142 per serving
- To make the sauce, in a microwave safe bowl add brown sugar and butter. Microwave for 45 to 60 seconds until butter is melted. Whisk butter and sugar until fully combined. Add in the fresh dill and whisk to combine.
- Add carrots to a 9x13 inch baking dish. Drizzle sauce over the carrots and toss carrots until fully coated.
FRESH CARROTS WITH BUTTER AND DILL - A FAMILY FEAST
From afamilyfeast.com
Reviews 2Total Time 20 minsEstimated Reading Time 1 min
- Fill a saucepan with about ½ to ¾ of an inch of water and place a metal steaming basket inside the pan. (You ideally want to avoid having the water seep into the vegetable steamer.)
- Reduce the heat and simmer for 7-10 minutes (depending on the thickness of your carrot slices) or until fork tender.
PICKLED CARROTS WITH DILL AND GARLIC - DISH 'N' THE KITCHEN
From dishnthekitchen.com
4.5/5 (138)Total Time 1 hr 20 minsCategory PreservingCalories 39 per serving
- Wash and inspect 6 pint jars (I always do an extra jar just in case) and their lids. Be sure there are no chips on the jar rims and that there's no rust or dents on the lids.
- Set jars upside down in a large cake pan, add an inch or two of water. Place in a 250 F oven for ten minutes and keep warm until you are ready to fill them.
ROASTED CARROTS WITH DILL AND FETA - THE FIT FEED BY REED
From fitfeedbyreed.com
5/5 (1)Total Time 30 minsCategory Side DishCalories 157 per serving
CHICKPEA SALAD WITH CARROTS AND DILL - COOKIE AND KATE
From cookieandkate.com
5/5 (66)Total Time 20 minsCategory SaladCalories 448 per serving
- Toast the pepitas in a small skillet over medium heat, stirring frequently, until they are starting to turn golden and make little popping noises, about 5 minutes. Set aside to cool for a few minutes.
- To prepare the vinaigrette, in a liquid measuring cup or small bowl, combine the olive oil, 2 tablespoons of the vinegar, garlic, salt, and about ten twists of pepper. Whisk until blended and pour all of the dressing over the chickpea mixture. Add the toasted pepitas to the bowl and stir to combine.
- Taste, and add additional vinegar (for more zing, I usually add another tablespoon) and/or salt (for more flavor overall, add another pinch). For the best flavor, let the salad marinate for 30 minutes or even overnight in the refrigerator.
ROASTED CARROTS WITH DILL PESTO | THE SIMPLE SUPPER
From thesimplesupper.com
5/5 (2)Total Time 30 minsCategory Side DishCalories 275 per serving
- Preheat oven to 425 degrees. While oven is heating remove carrot tops and rinse the carrots and peel if desired.
- Roast carrots for 20 minutes or until they are tender and easily pierced with a fork. Cooking time may vary depending on the thickness of your carrots so check frequently at the 15 minute mark.
- While the carrots are roasting add all ingredients for the dill pesto to a food processor and process until everything is finely chopped and well incorporated. Add more olive oil at this time if a more liquid consistency is desired.
DILL BUTTER CARROTS - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
4.6/5 (37)Total Time 15 minsServings 6Calories 61 per serving
- Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, or until the carrots are tender.
DILLED CARROTS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 7Calories 46 per servingCategory Sides
- To prepare pickling liquid, combine vinegar, water and salt in a nonreactive Dutch oven. Bring to a boil, stirring to dissolve salt.
- In each hot sterilized jar, place 1 clove garlic, 1 head dill, and 1/2 tsp pepper flakes. Pack carrot sticks into jars and place a second head of dill on top. Pour boiling pickling liquid over carrots, leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace.
- Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 15 minutes in a boiling water bath. For altitudes higher than 3000 ft, add 5 minutes to processing time.
CARROTS IN CREAMY DILL SAUCE – CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
3/5 (9)Servings 4Cuisine AmericanCategory Veggie/Side Dish
LEMONY CARROT SALAD WITH DILL RECIPE | EATINGWELL
From eatingwell.com
4.7/5 (3)Calories 90 per servingTotal Time 15 mins
EASY PICKLED CARROTS WITH DILL AND GARLIC - A PRETTY LIFE ...
From aprettylifeinthesuburbs.com
Category PicklesTotal Time 39 mins
CARROTS AND DILL RECIPES (PAGE 1) - FOODFERRET
From foodferret.com
MW CARROT & DILL DIP FROM "PRIYA'S VERSATILE RECIPES" AND ...
From recipes-avenue.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love