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My review
Dill-Glazed Carrots
RuthE
"Fresh dill makes these carrots pop! Serve them with your favorite meatloaf or roast chicken."
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Ingredients
40 m servings 100 calsOriginal recipe yields 4 servings
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- US
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Directions
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Prep
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Cook
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Ready In
- 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.
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 g fat; 17.3 g carbohydrates; 1.7 g protein; 8 mg cholesterol; 268 mg sodium. Full nutrition
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
11/23/2017
Made this today for Thanksgiving Dinner. Followed the recipe and directions exactly, and it was delicious.
Most helpful critical review
2/12/2015
I didn't like the vinegar taste it gave the carrots. Also took a lot longer than the recipe stated.
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2/12/2015
I didn't like the vinegar taste it gave the carrots. Also took a lot longer than the recipe stated.
1/20/2015
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 ...
11/23/2017
Made this today for Thanksgiving Dinner. Followed the recipe and directions exactly, and it was delicious.
9/15/2017
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.
12/27/2016
Carrots are not a favorite in my house but these were really good. Will make again.
1/31/2015
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.
1/28/2015
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...