Carrots With Dill Recipes

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STEAMED CARROTS WITH LEMON-DILL VINAIGRETTE



Steamed Carrots with Lemon-Dill Vinaigrette image

These are knife-and-fork carrots for your next gathering. Steaming them whole retains their carroty essence; tossing them with lemon-dill vinaigrette while they are still warm allows them to absorb lots of flavor.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

Zest and juice of 1 medium lemon
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
1 teaspoon honey
1/3 cup extra-virgin olive oil
3 tablespoons chopped fresh dill
Kosher salt
3 pounds carrots with greens trimmed to 1-inch

Steps:

  • Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped dill, lemon zest and 1/2 teaspoon salt. Set aside.
  • Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.
  • Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Gently toss the warm carrots with the dressing in a large shallow serving dish. Allow the dressing to absorb into the carrots for 5 minutes before serving.

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.

PICKLED DILL CARROTS



Pickled Dill Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 1 quart

Number Of Ingredients 8

7 medium carrots (about 1 1/4 pounds), sliced 1/4 inch thick
4 sprigs dill
3/4 cup white wine vinegar
1/3 cup sugar
Kosher salt
1 teaspoon dill seeds
1/2 teaspoon caraway seeds
Coarsely ground pepper

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.

MAPLE DILL CARROTS



Maple Dill Carrots image

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

3 cups peeled and sliced carrots
2 tablespoons butter
2 tablespoons brown sugar
1 ½ tablespoons chopped fresh dill
½ teaspoon salt
½ teaspoon black pepper
Calories117.3 calories
Carbohydrate16.1 g
Cholesterol15.3 mg
Fat6 g
Fiber2.8 g
Protein1 g
SaturatedFat3.7 g
Sodium400.7 mg
Sugar11.1 g

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.

ROASTED CARROTS AND POTATOES WITH DILL



Roasted Carrots and Potatoes with Dill image

Roast a combination of carrots and potatoes for a simple holiday side dish. The high heat concentrates the sweetness of the carrots and makes the potatoes crisp on the outside and creamy on the inside. A flourish of brightly flavored fresh dill lifts the finished dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 pound carrots, halved lengthwise if large and crosswise if long
1 1/2 pounds small red potatoes, halved if large
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 tablespoon fresh lemon juice
2 teaspoons finely chopped fresh dill
Calories115 g
Fat3 g
Fiber3 g
Protein2 g

Steps:

  • Preheat oven to 400 degrees, with rack in lower third. On a rimmed baking sheet, toss carrots and potatoes with oil; season with salt and pepper. Arrange in a single layer and cook until vegetables are browned in spots and tender when pierced with a knife, 40 minutes, tossing halfway through. Toss with lemon juice and dill. Serve warm or at room temperature.

DILL-GLAZED CARROTS



Dill-Glazed Carrots image

Fresh dill makes these carrots pop! Serve them with your favorite meatloaf or roast chicken.

Provided by RuthE

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 40m

Yield 4

Number Of Ingredients 8

1 ½ pounds carrots, peeled and diagonally cut into 1/2-inch-wide pieces
2 cups water
1 tablespoon unsalted butter
1 tablespoon apple cider vinegar
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons chopped fresh dill
½ teaspoon honey
Calories100 calories
Carbohydrate17.3 g
Cholesterol7.6 mg
Fat3.3 g
Fiber4.8 g
Protein1.7 g
SaturatedFat1.9 g
Sodium268.2 mg
Sugar8.9 g

Steps:

  • Combine carrots, water, butter, vinegar, salt, and pepper in a skillet; bring liquid to a boil. Cover skillet, reduce heat to medium, and simmer for 10 minutes. Remove cover and cook, stirring occasionally, until liquid is evaporated and carrots are tender and glazed, about 20 minutes.
  • Remove skillet from heat and stir dill and honey into carrots.

DILLED CARROTS



Dilled Carrots image

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

2 to 3 cups sliced carrots
1/4 cup diced green pepper
2 tablespoons minced fresh dill
1 tablespoon honey
1 tablespoon butter
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger

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.

ROASTED CARROTS WITH DILL



Roasted Carrots with Dill image

Provided by Eva Worden

Categories     Side     Roast     Fourth of July     Vegetarian     Quick & Easy     Father's Day     Summer     Party     Dill     Bon Appétit     Florida     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

8-10 large carrots
Olive oil
1 tablespoon unsalted butter, cut into small pieces (optional)
Kosher salt and freshly cracked black pepper
1 tablespoon chopped fresh dill

Steps:

  • In a roasting pan, toss carrots with enough olive oil to coat. Top with butter, kosher salt, and pepper. Roast in a 425°F oven to desired tenderness, then turn the broiler to high and cook carrots until lightly browned. Sprinkle fresh dill over carrots.

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