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Dill-Glazed Carrots

Rated as 3.88 out of 5 Stars
18

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

40 m servings 100
Original recipe yields 4 servings

Directions

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  1. 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.
  2. Remove skillet from heat and stir dill and honey into carrots.

Footnotes

  • Cook's Note:
  • No fresh dill? You can use 2 teaspoons dried dill instead. Just add it when you uncover the skillet, so it has time to soften.

Nutrition Facts


Per Serving: 100 calories; 3.3 17.3 1.7 8 268 Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Made this today for Thanksgiving Dinner. Followed the recipe and directions exactly, and it was delicious.

Most helpful critical review

I didn't like the vinegar taste it gave the carrots. Also took a lot longer than the recipe stated.

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I didn't like the vinegar taste it gave the carrots. Also took a lot longer than the recipe stated.

I saw this in my new Feb/Mar 2015 issue of Allrecipes magazine today, and thought I'd give it a try. It was more than ok, less than good. I will make it again with these simple changes: I used ...

Made this today for Thanksgiving Dinner. Followed the recipe and directions exactly, and it was delicious.

I needed a side dish to offset the peppery/garlic pork tenderloin we had for dinner. This carrot recipe was just the ticket! It was a great pairing, and I will make this again.

Carrots are not a favorite in my house but these were really good. Will make again.

I also used dried dill. The previous reviewer might want to remember that when you substitute a dried herb, you do not use as much. In this case, 2 teaspoons instead of tablespoons.

This was really more of a 2-star for me, but I give it a compensating third star because I don't love dill. I used 2 tsp dried dill instead of 2 Tbsp fresh, and the carrots were almost furry. My...