Maple Dill Carrots
This recipe is number 1 on the request list when friends come for dinner. Melted butter, brown sugar, and dill complement the carrots while bringing out their natural flavor.
This recipe is number 1 on the request list when friends come for dinner. Melted butter, brown sugar, and dill complement the carrots while bringing out their natural flavor.
I used a bag of baby carrots. I poured off most of water after the carrots had cooked and then added in about 2 tbsp. butter, 4 tbsp. brown sugar, sprinkled on some dill, salt and pepper. The sauce smelled so good that I wanted it to stick to the carrots a little better so I mixed 1 tsp. cornstarch into 1 tsp. water and poured into the pan to thicken the yummy sauce. Excellent.Read More
I used a bag of baby carrots. I poured off most of water after the carrots had cooked and then added in about 2 tbsp. butter, 4 tbsp. brown sugar, sprinkled on some dill, salt and pepper. The sauce smelled so good that I wanted it to stick to the carrots a little better so I mixed 1 tsp. cornstarch into 1 tsp. water and poured into the pan to thicken the yummy sauce. Excellent.
The addition of dill to a standard brown sugar carrot glaze is interesting. My problem is, why is this called "maple" dill carrots, when there is no maple? This should be made with maple, rather than brown sugar, to have that name.
Made these last night, they were wonderful. I used a fat free butter substitute and Splenda brown sugar blend. I found the sauce a bit runny like most people, but found that if you turn the heat way up after mixing in the butter and sugar rather than turning it down, the sauce will thicken and stick to the carrots. Thanks for a great recipe, we loved it!
I really like this recipe and have made it three different ways. 1) Made as written which is very good, but should be named "Brown Sugar Dill Carrots." 2) Made as directed plus added 2 drops of Maple Extract to get the maple flavor you'd expect from the recipe title...also very good. 3) Most recently, I substituted 2 T. Pure Maple Syrup in place of the 2 T. brown sugar. I like it best this way. I've also found that 1 1/2 T. butter is enough, and we prefer it with just 1/8 tsp each of the salt and pepper.
We liked these. I used 3/4 t dried dill, next time I will only use 1/2t. I also cut the black pepper down to 1/4 t. The ammount listed was too much. The recipe should say to boil the carrots, they don't really cook when simmering. I drained out the excess water & added the rest of the ingredients. I wanted to use baby carrots but the store was out so I used reg size ones. It was a little runny. I made these with pork chops. Thanks, I will be making these again!
I steamed the carrots to retain more nutrients, then tossed everything into a Pyrex Portable casserole. Traveled well "over the river & thru the woods" on a 30 minute trip to grandmother's house. Yummy and unique, everyone raved! Thanks!
MY FAMILY LOVED THESE...I USED A BAG OF BABY CARROTS, AND ADDED CUT CARROTS. I ALSO STEAMED THEM IN THE MICROWAVE UNTIL TENDER,MELTED OTHER INGREDIENTS IN SAUCE PAN,TOSSED ALL TOGETHER.
My oh my, delicious! I drained all the water off when they were tender enough, and cooked on high to get a nice thick sticky sauce, very good!
Have made these twice this week. The first time I cooked the carrots on the stove and today I used the microwave. Both came out delicious. I will trying making them with maple syrup next time. Thanks for the recipe.
Fantastic recipe... thanks so much. I think the times might be a little off though cause it took a lot more than 10 minutes to cook.
This was so easy and so good! I normally hate carrots (I'm like 5-year-old, trying to get veggies down...) but this was so tasty, I couldn't help but clean my plate. One change I did make was doubling the amount of dill, butter and brown sugar for the same amount of carrots. Delish!
Yum! Exactly what I was looking for. I used 3/4 tsp. dry dill weed instead of the fresh stuff. My girlfriend thought it was too spicy so I may cut back on the pepper next time.
These are good, but I can't give them a full 5 stars because these "Maple dill carrots" are missing a key ingredient! MAPLE SUGAR or MAPLE SYRUP!! Brown sugar and maple sugar/syrup are certainly not the same thing... at least not in Canada! :)
I had a lot of homegrown carrots that I needed to use, and I printed out this recipe over a year ago, and never tried it before. I am so glad I did! The flavor was perfect! I made no changes to the recipe except dried dill instead of fresh. Thank you for the delicious recipe!
Delicious and so easy! I used whole baby carrots and just cooked them a little longer than the time specified.
This is great, I added zucchini to this towards the very end when the carrots is thoroughly cooked. Then just toss both veggie with rest of the ingredients. You don't want to add the zucchini at the beginning because it will turn watery.
Great recipe; delicious result. Didn't have fresh dill, so used about 3/4 tablespoon of dried in its place. Like others, I'm not quite sure why this recipe is called "maple" when there's no sign of any maple in it!
Tastes great, but I think the adjustments I made bumped it up another notch. First, this is rather sweet, so I increased the black pepper to a full teaspoon to compliment the sweetness. Next, I used fresh dill and doubled the amount. Third, I added a handfull of raisins to the simmering carrots for the last 5 minutes. And finally, I added one chopped apple and stirred it in after it was all done cooking. Make sure you start sampling the carrots every few minutes after about 15 minutes to get the consistancy and crunch that you desire. I actually had people wanting to lick the bowl!
I have made these 3 holidays in a row and everyone loves them! I have used baby carrots but they get too soggy. Allow yourself some extra time with the butter and brown sugar as it takes a little while for it to thicken up. This is an excellent recipe!!
3 cups is a 1 pound bag of carrots. My only change was to use less pepper because I don't like black pepper. The ingredients look like they would taste bad with this recipe, but they actually work well together- just the perfect amount of sweet/salty/herby. The fresh dill makes for an awesome presentation to impress guests.
Am I the only person to notice these are called MAPLE Dill Carrots but there is NO maple in them??? As a New Englander I couldn't imagine these any other way!!! It's as easy as replacing the brown sugar with REAL maple syrup. For those finding the sauce runny, after you drain the carrots put them back on the burner to evaporate the excess moisture, then cook the syrup ingredients a bit to thicken. Try this with real (not that fake overly sweet stuff--sorry Mrs. B.) maple syrup and you will not be disappointed!
Delicious! They were so good, this is a perfect holiday meal dish.
Next time I will try just one tablespoon each of butter and brown sugar. It was way too much. Otherwise I thought they were tasty
Absolutely fantastic!!! Served these as a side dish for a glazed pork roast and they were the perfect compliment. Will definately stash this recipe in my box for future use!
Boil quickly until tender. Drain. Add rest of ingredients and heat up quickly to syrupy consistency. I did not add pepper, and went slowly with the dill, as we prefer our carrots sweet.
I used canned carrots, just heated them before adding the other ingredients. I used 1 tsp dried dillweed and that was perfect, and Smart Balance spread instead of butter. All other ingredients were as written. Awesome, easy and will definitely make often.
Excellent. I served these at Easter and everyone loved them.
Yum! I used 1 lb. of baby carrots. I didn't have fresh dill but I did use 3/4 tsp. dried dill that my Mom grew in her garden. I cut way back on the pepper for my kids, just a few pinches. The carrots had excellent flavor! It's a keeper!
Not impressed by this recipe.
I made this for our family and my best friend's family for dinner and everyone RAVED about it! Loved it, Loved it, Loved it! We used dried dill, and it was superb! This goes into our family favorites file. Thank you!
Delicious carrots! The sauce makes this amazing aroma as well. The only thing that I did differently was instead of 1 1/2 T of dill, I only used 1 T. Oh and I steamed my carrots separately to keep all the nutrients, then added it to the saucepan that had the simmering sauce. It turned out perfect.
Good, but better as leftovers as they had more flavour then. I would recommend cutting back on the butter as well.
These were just 'ok'.... might have been a bit too sweet for my taste
I would have given it a 2*, but other people liked it so I'm giving it a 3*. I wasn't a big fan. I did use a little cornstarch to thicken the sauce a little.
This recipe makes carrots one of my favorite vegetables to eat. I used to only like "burned" carrots. My 3 year-old son also likes them this way. He ate every carrot on his plate. Thank you.
My husband loved these carrots and so did I! I used about half the amount of carrots to the entire sauce recipe and they came out great.
Hubby ate them up! Thanks for the recipe.
Yum! A must make for this year's Thanksgiving dinner!
I always have to hide veggies in the dishes I cook for my husband so im always looking for sides he will like...he loved these carrots and so did I.I only had canned carrots which worked great bc you skip the boiling step.I also didnt have brown sugar in my pantry so I used honey and maple syrup.it turned out great and the syrups cooked down and really glazed the carrots.thanks for the idea!
Love them! I love dill but would have never have thought to pair it with carrots on my own. I like that the glaze is on the thin side, it is not overwhelming when serving with a savory meal.
Why is this called Maple dill Carrots when there isn't any maple flavoring in the recipe? Was it left out by accident?
It was sweet and delicious!
Had this last night with some fish and a salad. It was awesome! I steamed the carrots in the microwave, and when almost tender added the other ingredients. It was very simple and worked great! I will have this again.
I made this last night and it turned out great! Easy and delicious!
It's hard to get my husband to eat vegetables, but he actually told me to make this one again. He said he was a real fan of the dill. The sauce was a bit runny, but it still left a nice flavor.
These were pretty good. My husband and I prefer more of a savory vegetable but my kids asked me to put brown sugar on all their veggies for now on. Go figure.
Yum! I did like others and drained the boiling water off. Added a bit of flour with the butter, the sugar, eye-balled salt and pepper. This was great and I will make again. Thank you for such a wonderful and easy side dish.
This is a GREAT dish. I broke the "don't try new recipes on Thanksgiving" rule for this one. We we're lacking on the number of side dishes we had so I picked out a few recipes from my favorite site (allrecipes FTW) and headed to the grocery store. These were super easy to make, not too expensive, and DELICIOUS! They were actually my favorite dish this Thanksgiving. I used regular carrots on a mandolin to make sure they were all the same thickness and simmered until they were tender. There was LOTS of water left but the carrots were done so I went ahead and strained them off. Threw the butter in the warm pan and stirred all the other ingredients in with it. Put the carrots in and mixed it up. Then I couldn't stop eating them. Our short guest list loved them. They were fancy and pretty enough for a nice meal but would work as a side for near anything. And to think... I thought nothing could top regular old carrots and brown sugar!
Pretty tasty! I tripled the recipe and used about 9 c worth of baby carrots. Boiling even on high, the carrots were the perfect balance of crunchy-tender way before the water boiled away, so I just drained them. Melted the butter in the pot, added the other ingredients, and then let it get thick before adding the carrots back in.
the best carrots I've ever had. I went a bit liberal with the butter and brown sugar and I think that helped. The recommendation to cook it higher heat was also a good one.
This is a fantastic recipe without changing a thing. Everyone always asks that I bring this to potlucks and family dinners.
MMMmmmm so good! I used about a 1 T maple syrup and about 1 T of dill. My husband and I really enjoyed these carrots!
I always season cooked carrots with butter, dill and salt & pepper. I didn't add the full amount of brown sugar called for in the recipe and was glad I didn't, because I discovered that I really prefer my carrots savory, not sweet. Just a personal preference.
Tasty and fresh way to eat carrots!
My husband made these and they were amazing....
Great recipe! Delicious, the dill really compliments the carrots. I used baby carrots, par cooked, and brown sugar instead of maple.
This is an excellent carrot recipe! Very tasty! Love the brown sugar taste in the carrots! I used baby carrots instead of sliced carrots and it turned out great.
Loved them!!! Used baby carrots instead and served them for Thanksgiving. The whole family loved it! Thanks!!
Sorry, Just not a fan of the sweet mixed with dill. It was too sweet for us and I used four cups of carrots.
I always liked carrots but I LOVED this. I could eat a whole bowl of these as a meal.
I tried this recipe with my friends once, and now i cant get enough of them. My husband, and friends loves them. These carrots has that semi sweet taste, and are vaey tender. They are perfect as a side dish, with salmon or any fish. What i do different from the recipe, is that i make this dish with organic baby carrots..
Wonderful carrots! I made them for a party and everyone loved them. I got many requests for this recipe. Thank you!
What can I say that everyone hasn't already said? Awesome !!! Thanks!!!
These carrots were good but with some changes. I recommend melting the butter, adding brown sugar and and dill, and cooking the sauce without the carrots until it starts to thicken. I added about a tablespoon or so of real grade A maple syrup to the mix and used some corn starch sprinkled in to thicken the sauce a little further. The store was out of fresh dill so I used dry and it didn't really work to flavor it much -- so use fresh if you've got it. I would add the carrots into the sauce once thickened and toss to coat. These carrots were a nice change of pace, but I just didn't find them to be five star quality. Four stars may actually have even been a tad generous.
I liked these. I used dried dill (little less than 1/2 tsp) and a little less than a 1/4 tsp of pepper and thought it was enough for 2 lbs of baby carrots - that was using 2 Tbs of br. sugar and 2 Tbs butter, 1/2 tsp of salt, although that could have been cut to 1/4 tsp. I boiled the carrots until they were tender enough for my 1 yr old to eat.
I thought this recipe was a bit sweet for me, but my kids, husband and parents loved it. I substituted Rapadura for the brown sugar, as we can not eat refined sugar. It was easy to make and tasty. Thank you for a "keeper" recipe.
Quick & easy - even the kids ate them! I had no brown sugar, so used maple syrup instead! Also used dried dill. Yummmmmmm. Next time I'll need to double - no leftovers!
This recipe was delicious and simple to make.
The combination of dill and brown sugar was a little scary, but it actually worked out perfectly! I followed the recipe exactly, except I cranked the heat up after adding the ingredients, in order to make the sauce very thick. If you do this the sugar/butter combination will thicken up nicely to coat the carrots. Considering my super picky 6 yr old loved the carrots and ate them all, this is definitely a winner and will definitely be made again.
My husband ate the carrots! I didn't have fresh dill on hand so I used 1/2 tsp. of dried dill weed instead. Very tasty.
These were very good although I thought 1/2 tsp.was a lot of black pepper for 3 cups of carrots. Also, I would have liked the sauce thickened as it kind of ran off the carrots. Otherwise, the flavor was very good. Next time I'll thicken with cornstarch as another viewer sugggested.
This was good. I multiplied it for Easter dinner for twelve. Maybe too much dill and not enough sugar? It was good, but I would add a bit more sugar next time.
Wow! I wish I had more carrots! Thanks for this one!
Simple, yet very good.
This is my favorite way to make carrots!!
Yum! A great new twist for carrots. They were a hit at a dinner party we had. I found there was too much dill in the recipe though so next time I'll sprinkle it on instead of pouring in 1/5 TBS. Thanks for this recipe Laura! :)
My go-to recipe for carrots. Sometimes I just use honey instead of maple, but either way we like the sweetness on top of the carrots. This is easy and delicious!
Delicious! These are the best carrots I have ever tasted. Just the right balance of sweetness and dill and butter.
Frankly, when I first tasted these carrots I was a little taken back by the peculiar flavor. After a couple more tastes, though, they grew on me quickly and I and my guests enjoyed them very much. I followed the directions precisely, including slicing whole carrots instead of using baby carrots, except that I was torn on the brown sugar/maple issue, so I used 1 T. brown sugar and 1 T. maple syrup. Well, the maple syrup tasted so good that I ended up adding an extra tablespoon. They really were excellent and I think I'll be making these again. Thank you so much for the great recipe!
Loved these carrots - the perfect combination of flavors, and simple too! I will be making these often, Thanks!
These tasted like glazed carrots with dill. Nothing surprising there, but it was a nice change from regular glazed carrots
Even my kids loved this. Only modification I made was decreasing the dill by half. Will make again.
My family and I don't like cooked carrots very much, but I thought I would try these since I was tired of other vegetables. My husband wanted seconds, my son ate them and I thought they were the best cooked carrots I ever had.
This is a delicious side dish to make any meal a bit more exciting.I omitted the salt,personal preference.I simply let it cook a little longer to make the sauce a bit thicker.
Awesome, tasty little morsels! I have always done dill with lemon, which is great, or I have done just the brown sugar with butter and salt, which is great. I have never thought to combine the sweet with the dill, but it is excellent!
Nothing great to us. I'll just have to try again since it got some many rave reviews. I need to taste while I'm making it to see what ingredient amounts need to be changed for our tastes.
This is a good, simple dish.
Okay..these were just YUM! Can't wait to try them out on the grandkids!
Loved it and I only used half the butter and sugar!
I followed the directions and simply omitted the brown sugar. Super good!
They were a hit with my picky eater, they were a hit at Thanksgiving, and they're oh so easy.
Excellent recipe. Far too much butter, I thought. Also, the recipe doesn't seem to have an ending. How long do you continue cooking after the last ingredients are added or is that when the carrots are done? I kept cooking just to try to reducd the butter. We'll make this again.
Not a bad recipe overall. Dill amount needs to be taken down a notch or the amount of carrots needs to be increased. Otherwise, it was a taste addition to the meal.
Very good! I normally hate cooked carrots but I am trying new things to get my son to eat healthier. I cheated by draining a can of carrots. Cut the other ingredients in half because the can was 14.5 oz. Took minutes and was delicious! Thanks for the recipe.
Loved them! simple and delicious, followed the directions just as described, very yummy!
These were very good. I cooked the carrots in the butter and sugar for a long time so they liquid would get syrupy. The dill adds a nice zing.
Simple, elegant and delicious! People ate seconds of these, and my boyfriend (who swears he doesn't like carrots) polished off the rest. I'll make this one again and again.