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.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.

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Nutrition Facts

117 calories; protein 1g 2% DV; carbohydrates 16.1g 5% DV; fat 6g 9% DV; cholesterol 15.3mg 5% DV; sodium 400.7mg 16% DV. Full Nutrition

Reviews (487)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/03/2006
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
(244)

Most helpful critical review

Rating: 3 stars
01/27/2006
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. Read More
(160)
728 Ratings
  • 5 star values: 495
  • 4 star values: 174
  • 3 star values: 46
  • 2 star values: 8
  • 1 star values: 5
Rating: 5 stars
03/02/2006
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
(244)
Rating: 3 stars
01/26/2006
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. Read More
(160)
Rating: 5 stars
11/22/2006
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! Read More
(125)
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Rating: 5 stars
03/17/2011
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. Read More
(117)
Rating: 5 stars
01/31/2007
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! Read More
(98)
Rating: 5 stars
12/02/2006
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! Read More
(54)
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Rating: 5 stars
04/01/2006
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. Read More
(44)
Rating: 5 stars
01/18/2007
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! Read More
(42)
Rating: 5 stars
03/16/2009
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. Read More
(22)