Buttered Dill Carrots
Buttered Dill Carrots–for kids too!
A few weeks ago, Jeff and I were grocery shopping for Easter lunch and making up the menu as we wandered the aisles of Larson’s Cash Saver. We stumbled across one of the “Pick 5” selection’s–2# frozen carrots. Jeff loves carrots (not a favorite of my kids), but into the buggy and onto the Easter menu they went. These Buttered Dill Carrots were so good, even my kids ate them with compliments afterward. A true winner!
FYI: The recipe I used is actually taken from the microwaveable side pairing we recommend for our Chicken Tetrazzini. I just cooked these on the stove and used dill seed instead of dill weed. You can always drop the dill or use just a smidgen if dill is not your favorite herb.
- 2 lbs. frozen or fresh sliced carrots (if using fresh, they will take longer to cook)
- 1/2 cup water
- 2 T butter
- 2 T light brown sugar
- 1/8-1/4 t. dill weed or dill seed (dill seed is stronger than dill weed)
- salt and pepper to taste
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Cook carrots in water until tender. Add butter, brown sugar, and dill. Add a little salt and pepper, toss, and taste. Adjust salt and pepper to your preference. If you want them a little sweeter, add more brown sugar. Cover and allow to rest and flavors to blend for 10-15 minutes.