Delicious with seafood.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

64.2 calories; protein 0.7g 1% DV; carbohydrates 7.1g 2% DV; fat 4g 6% DV; cholesterol 10.2mg 3% DV; sodium 454.4mg 18% DV. Full Nutrition

Reviews (135)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/05/2011
Nice change from regular buttered carrots - I used a steam in bag of carrots to save on time and used dill weed instead of dill seed. Overall very good. Read More
(104)

Most helpful critical review

Rating: 3 stars
01/26/2003
thought the dill would be a nice twist....but tasted boring...sorry Read More
(6)
179 Ratings
  • 5 star values: 102
  • 4 star values: 51
  • 3 star values: 22
  • 2 star values: 0
  • 1 star values: 4
Rating: 4 stars
01/05/2011
Nice change from regular buttered carrots - I used a steam in bag of carrots to save on time and used dill weed instead of dill seed. Overall very good. Read More
(104)
Rating: 5 stars
10/29/2005
My whole family enjoyed this recipe. I would suggest that one start checking the carrots at 20 minutes so there is just a slight bit of crunch to the carrots. Otherwise it is easy to overcook them. Read More
(39)
Rating: 5 stars
08/16/2003
We loved these! They are similar to "Buttery Cooked Carrots " also found on this site but with a twist (thanks to the dill). I used dillweed as it was all I had on hand and I had to uncover towards the end as the water didn't seem to be evaporating but the carrots were done. My daughter who ate the most of all of us asked me to make more when they were gone!! Will keep this easy sidedish around! Thanks Michele! Read More
(24)
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Rating: 5 stars
06/07/2003
wow! this was really yummy. i never even thought to use dill with carrots it was such a refreshing taste. i used 'fresh' dill weed(i had some frozen) instead of the dill seed. im not sure if that changes the taste but it was excellent and i will prob. be making this on a regular basis. thank you! Read More
(17)
Rating: 5 stars
04/08/2003
My family loved this dish! I used baby carrots instead of cutting up big ones and it was excellent! Read More
(17)
Rating: 5 stars
02/27/2007
This was sooo good. I love carrots and I cook them a lot. I have never tried the dill but I have used sweet basil a lot. I cook the carrots till tender but not mushy drain them and then put about 2 tablespoons of butter and a pinch or two of dried sweet basil crumbled over the butter. That also is a unique taste. Now I have another way of cooking my carrots. Thank you for the recipe! Read More
(12)
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Rating: 5 stars
01/26/2003
These carrots are divine! Special enough for company easy enough for everyday. My 21 month old child couldn't get enough of them. Perfect! Read More
(9)
Rating: 5 stars
05/02/2011
Yum! This dish was delicious! Used dill weed came out fine. Also used a little less water and half the sugar as advised by other reviewers sauce was fine. Can't wait to make for company:) Read More
(8)
Rating: 4 stars
08/16/2003
We all liked these except for my son who doesn't like anything vegetable. My oldest daughter had seconds (she loves veggies). I think the cooking time is way too long unless you like your carrots really soft. We like ours tender-firm so I cooked them accordingly. This was a nice change from the cinnamon and brown sugar carrots I usually make. Read More
(7)
Rating: 3 stars
01/26/2003
thought the dill would be a nice twist....but tasted boring...sorry Read More
(6)