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- Dish type
- Side dish
- Vegetable side dishes
This is a deliciously different way to prepare carrots, and goes particularly well with seafood. Enjoy!
172 people made this
- 8 carrots, peeled and sliced into 2.5cm pieces
- 120ml water
- 2 tablespoons butter
- 1 teaspoon caster sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dill seeds
MethodPrep:10min ›Cook:30min ›Ready in:40min
- In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seeds. Bring to the boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.
Reviews & ratingsAverage global rating:(178)
Reviews in English (134)
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.-04 Jan 2011
by Phyllis Paul
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.-29 Oct 2005
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!-12 Jan 2003
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 1 small white onion, grated
- 1 stalk celery, grated
- 2 cloves garlic, minced
- salt and pepper to taste
- 2 quarts half-and-half cream
- 1 pint heavy cream
- 1 cup chicken broth
- 1 teaspoon hot pepper sauce
- 2 teaspoons Worcestershire sauce
- 2 tablespoons chopped fresh dill
- 1 pound lump crabmeat
- 2 tablespoons chopped fresh chives
- ½ cup sherry wine
Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic season with salt and pepper. Continue to cook and stir for about 4 minutes.
Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.
Dill Buttered Carrots
I make these cooked carrots quite a bit for my family, often as a side with rotisserie chicken or roast beef. To me, the leftovers are the best part. One of my favorite ways to repurpose them is to make chicken-rice-carrot bowls. Imagine doing the same after Thanksgiving, throwing them in a bowl with leftover turkey and stuffing
Inspiration for family-favorite recipes and food traditions can come from many different places, but the origins of this vintage dish kind of surprised me.
My mom Carol has been making these Dill Buttered Carrots as a side dish for Sunday dinners and other family gatherings forever. I always thought the recipe must have come from a relative like Aunt Ede (the source of so many of our family recipes), an old friend or a church cookbook. Nope. She found it on a package of Land O’ Lakes butter more than 20 years ago.
I guess it shouldn’t be too surprising. Many of the staple ingredients we find at the grocery store feature recipes on their labels. It’s smart marketing, and often these recipes are really quite good! Some, like green bean casserole on the package of French’s Crispy Fried Onions, have taken on a life of their own.
While these carrots didn’t enjoy the same path to fame and glory, I think they, too, deserve a spot on Thanksgiving tables! The name pretty much sums it up, these buttery, tender carrots have a hint of dill. Not only do they make for a flavorful side dish, they add some nice color to any holiday feast.
Here is the original recipe that my mom cut out (and still keeps in her recipe box!) from the butter’s label.
Buttery Dill Carrots
"Need a flavorful side dish for your next big meal? You can&rsquot go wrong with these Buttery Dill Carrots. They are a little more than the regular buttered carrots you may be used to making. You could prepare these when you are having company over, though they are easy enough to make any night of the week. I always like to have a little bit of veggies on our plates, especially at dinner time. These make me happy about the vegetables and everyone else happy with the taste!"
Cooking Vessel Size Medium Pot or Skillet
- 1 pound carrorts, washed and peeled
- 1 cup Butter
- 2 tablespoons Fresh Dill Chopped
- 2 teaspoons Sugar
- 1 pinch Salt
Chop carrots on the diagonal in large 2” chunks
Place in pot and fill with enough water to just cover the carrots. Add the sugar and stir to dissolve.
Steamed Carrots with Lemon-Dill Butter
I don’t remember where I found this steamed carrots recipe, but I’ve been using it for years and we love it! It’s so easy to make, and really kicks plain old carrots up a notch! And the best part is that the kids gobble them up!
Steamed Carrots with Lemon-Dill Butter
3 cups baby carrots, trimmed (or peeled, sliced carrots)
2 Tbsp unsalted butter, softened
2-3 tsp. lemon juice (if you don’t have any, it’s still good w/out)
2 Tbsp. fresh dill, or 1 ½ tsp dried
¼ tsp salt
1/8 tsp pepper
Cook carrots in steamer basket over simmering water in covered saucepan for 8-10 min or until tender. Transfer carrots to a bowl. Toss with butter, lemon juice, dill, salt and pepper. Serve immediately.
Do you have a favorite steamed carrots recipe to share?
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.
GARLIC BUTTER HERB CARROTS
I hope you all had such a wonderful Easter holiday. We had such a great time gathering together with both sides of our family and eating delicious food.
Good food is a must when my family gathers together. Side dishes are such a key part to a good meal in my opinion. This is what people load up on to compliment the main dish and you want it to be a standout.
These Garlic Butter Herb Carrots are absolutely FANTASTIC! The flavor is so perfect without being to overbearing. It has a lightness about it but the garlic and herbs combine together to really make this side dish a knock out!
Are carrots healthy?
Drumroll…yes! Bright orange carrots are packed with nutrients and one of the best vegetables you can eat! Here are some of the top nutrition benefits of this root vegetable (source):
- Low in calories, high in fiber: One cup of chopped carrots has only 52 calories and 3.6 grams of fiber. (source)
- Packed with Vitamin A (beta carotene): This root veggie has 428% of your daily vitamin A in 1 cup! It’s present as beta-carotene, an antioxidant that could help in cancer prevention. Your body converts beta carotene into Vitamin A.
- High in Vitamins C, K and potassium: They’re also are high in these vitamins.
- Potential benefits include lower blood cholesterol, weight loss, and eye health. Read more here.
Garlic Herb Carrots
This quick and easy side dish comes out perfectly every single time. The carrots come out amazingly garlicky, buttery and slightly sweet, tossed with fresh dill, parsley and tarragon. It is so simple yet it is elegant enough for any occasion!
Now you know it’s not a proper Easter holiday without a box of donuts, an Easter egg hunt and a skillet of really, really, really good carrots.
I’ve already taken care of the donuts this AM at about 6 in the morning.
The Easter egg hunt will be TBD at this time.
But, don’t worry. I got the carrots covered just fine here.
With garlic, shallots and all of my favorite fresh herbs – dill, parsley, tarragon – these carrots are simply the best.
You can cook them right on the stovetop, covered for about 5 minutes so they can get nice and tender, but still a little bit firm for that crunchy bite.
And for a more elegant presentation, all you have to do is slice your carrots at a 45 degree angle.
I know. It’s the simplest things that make all of the difference.
Baked Carrots with Dill
This is one of my favorite side dishes period. Whether you are making it for a holiday feast or Sunday dinner, these carrots are my favorite part.
Forget the fancy turkey & ham, all I want are these sweet as candy carrots!
Now I am not one for usually adding a ton of sugar to my vegetables but when it comes to holiday meals and these carrots I let that rule of mine go.
These baked carrots are roasted in butter, brown sugar, and fresh dill to create a melt in your mouth roasted carrot side dish!
Roasted Carrots Recipe with Brown Sugar & Dill
Now the first thing I want to point out about this recipe is I have 2 cooking times, that result in 2 slightly different versions. I know that sounds weird at first but hear me out.
The first test was at a high temperature, 425º F to be exact. In an ideal world these are my favorite result. The high temperature keeps the cook time down and results in a slightly crispier outside and super soft inside.
If you are making these for a holiday meal and cooking other items in your oven simultaneously you are not going to be cooking things at 425º F, particularly a turkey or ham.
So I have a second cooking time at a lower temperature, 325º F that actually my husband said he preferred. At a lower temperature the carrots seems to lose their &lsquocrisp&rsquo a little bit more than at the hotter temperature.
Although in the real world there wasn&rsquot a huge difference in the end result so what ever cooking time and temperature fits your situation better use that one!
So if by chance these carrots are the only thing you need to bake in the oven, I recommend the higher temp, not only is it a great end result but they cook way faster.
BUT if you are roasting a turkey or something similar you are likely roasting it at 325º F. With this in mind you can roast these carrots at the same time using the lower temperate, just remember to put them in on time since they take longer to cook.
Roasted Carrots with Dill Recipe
This recipe only takes a few simple ingredients:
A note about the carrots. I find that the size of carrots can vary by whether you go organic or not, or even what time of year you buy them. So in this recipe I call for halving the carrots the long way, if not the carrots generally take too long to cook BUT again this is for an average medium size carrots at the grocery.
If you are buying organic or fancy bunch carrots at the store, these generally but not always will be smaller in size, so use your best judgement if you think they are small enough you can leave them whole.
The opposite goes for if you happen to grab a bag at the store and the carrots turn out huge! During the holiday season I have noticed that they turn out some extra large carrots, without getting in to that too much, I suggest cutting the carrots into 4 slices if need be.
Same sort of thought on keeping the skin on or peeling the carrots.
Unless the carrots are organic or garden fresh I generally will peel them. Otherwise I just give them a quick scrub&hellip okay now on with the recipe.
- Preheat your oven to either
- A) 425ºF or
- B) 325ºF, like noted above you can bake these carrots simultaneously with other foods, just make sure the oven isn&rsquot overcrowded and has room for air to circulate.
- A) 425º for 40 minutes, tossing halfway though, uncovering and baking another 10 minutes until carrots are done to your liking.
- OR B) 325º for 60 minutes, tossing halfway though, uncovering and baking another 15-20 minutes until carrots are done to your liking.
Don&rsquot be surprised by how many people take seconds of the carrots, like I said these are sooo good! Perfect to make for a family dinner or perfect for holiday&rsquos such as Thanksgiving, Christmas, and Easter (they are seriously on my table for all 3).
Some other great sides to accompany these carrots (aka more perfection for the holiday&rsquos) are:
- 3 tablespoons dark-brown sugar
- 1/4 cup (1/2 stick) unsalted butter
- 2 1/2 pounds baby carrots, peeled and trimmed
- 1 tablespoon fresh thyme leaves, chopped
- Coarse salt and ground pepper
In a large straight-sided skillet, bring 1 1/3 cups water, brown sugar, and butter to a boil over high. Add carrots and reduce heat. Partially cover and simmer until slightly tender, 10 minutes. Uncover and cook, gently tossing often, until carrots are tender and glazed, about 6 minutes. Stir in thyme and cook 1 minute. Season with salt and pepper. Serve warm.