8 Ratings
  • 5 Rating Star 3
  • 3 Rating Star 2
  • 4 Rating Star 2
  • 2 Rating Star 1

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

RuthE
prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • 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.

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  • Remove skillet from heat and stir dill and honey into carrots.

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

100.01 calories; 1.69 g protein; 17.33 g carbohydrates; 3.31 g fat; 7.63 mg cholesterol; 268.17 mg sodium.Full Nutrition


Reviews (7)

Read All Reviews

Most helpful positive review

gaylmusic
09/15/2017
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.

Most helpful critical review

Elizabeth
02/12/2015
I didn't like the vinegar taste it gave the carrots. Also took a lot longer than the recipe stated.
(2)
8 Ratings
  • 5 Rating Star 3
  • 3 Rating Star 2
  • 4 Rating Star 2
  • 2 Rating Star 1
Elizabeth
02/12/2015
I didn't like the vinegar taste it gave the carrots. Also took a lot longer than the recipe stated.
(2)
Dawn
01/20/2015
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 dried dill and would definitely drop it to 1 tsp not the recommended 2 tsp as suggested in the footnotes. Also I'd add a bit more salt or use salted butter and 1 tsp honey as we like our carrots a bit more on the sweeter side. The cooking time on the carrots was pretty spot on.
(2)
Bake Until Golden
02/03/2015
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 goodness what a lot of dill!! Surprisingly not overpowering but still underwhelming.
Phillip
01/31/2015
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.
patata
12/27/2016
Carrots are not a favorite in my house but these were really good. Will make again.
gaylmusic
09/15/2017
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.
texashermit
11/23/2017
Made this today for Thanksgiving Dinner. Followed the recipe and directions exactly and it was delicious.