Dill Baby Carrots Recipes
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.
BABY CARROTS WITH DILL BUTTER
This recipe goes well with any meat.
Provided by CALISPICEGIRL
Categories Side Dish Vegetables Carrots
Time 20m
Yield 8
Number Of Ingredients 6
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
DILLED CARROTS
Make and share this Dilled Carrots recipe from Food.com.
Provided by TXOLDHAM
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook carrots in water in a covered skillet until barely tender. Salt and pepper to taste.
- Uncover and add sugar, orange juice and butter. Add dill.
- Cook over high heat until most of the water has evaporated and carrots are lightly glazed. Taste for seasoning.
Nutrition Facts : Calories 152.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 220.1, Carbohydrate 24, Fiber 4.2, Sugar 15.5, Protein 1.7
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 :
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
BABY CARROTS WITH DILL BUTTER
Make and share this Baby Carrots With Dill Butter recipe from Food.com.
Provided by Messiejessie625
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
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 45.7, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 69.6, Carbohydrate 4.8, Fiber 1.6, Sugar 2.8, Protein 0.4
DILL BABY CARROTS
Number Of Ingredients 6
Steps:
- 1. In medium saucepan, bring 3/4 cup water to a boil. Add carrots cover and cook over medium heat for 10 to 12 minutes or until tender.2. Drain carrots return to saucepan. Add all remaining ingredients stir until margarine is melted.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 50 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 120 mg 5% * Total Carbohydrate: 7 g 2% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 1 g * Vitamin A: 370% * Vitamin C: 8% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 Vegetable, 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
BBQ BABY CARROTS WITH DILL-YOGURT SAUCE
These baby carrots are all grown up with a barbecue rub, the perfect char, and a cooling homemade sauce. We're going to treat the carrots as you would a barbecued brisket by coating them in a homemade rub and quickly charring them on the grill. You won't look at baby carrots the same again.
Provided by Paul Kahan
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- FOR THE BARBECUE RUB: Combine all dry ingredients in a large bowl, mixing well. Place the baby carrots in a large bowl and coat with olive oil. Shake the bowl gently to ensure the oil covers all of the carrots. Add three tablespoons of the barbecue rub and shake to incorporate. Set aside for use. Note: You can store the remaining rub in an airtight container for future use.
- FOR THE DILL-YOGURT SAUCE: In a medium bowl, combine the yogurt, dill, lemon juice and buttermilk. Whisk well. Season with salt and pepper. Reserve for use.
- Light the charcoal using a chimney starter. Place real wood charcoal into the chimney. Place several sheets of loosely crumpled newspaper under the bottom of the chimney. Ensure the charcoal is red hot, should take approximately 20-25 minutes.
- Spoon the carrots onto a grill screen over direct heat. Note: If you reserved the carrots in the fridge and they have released moisture, add another teaspoon of barbecue rub to the carrots before grilling. Cover grill for 5 minutes. Remove cover and check for doneness. They should be tender (when squeezed they should forgive). If not, cover and cook for another 3-5 minutes. It will take about 8-10 minutes total.
- TO MAKE HOMEMADE TOASTED PECANS: Spread pecans on a sheet tray and place in a 350 degree oven for 8-10 minutes. Coarsely chop. Arrange finished carrots in a serving bowl. Garnish with pecans and dill yogurt sauce.
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 :
DILL BABY CARROTS
Number Of Ingredients 6
Steps:
- 1. In medium saucepan, bring 3/4 cup water to a boil. Add carrots cover and cook over medium heat for 10 to 12 minutes or until tender.2. Drain carrots return to saucepan. Add all remaining ingredients stir until margarine is melted.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 50 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 120 mg 5% * Total Carbohydrate: 7 g 2% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 1 g * Vitamin A: 370% * Vitamin C: 8% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 Vegetable, 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
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