Carrots in Dill Butter

Carrots in Dill Butter

126 Reviews 13 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Michele O'Sullivan
Recipe by  Michele O'Sullivan

“Delicious with seafood.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. 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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Reviews (126)

Rate This Recipe
Jillian
104

Jillian

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.

ALLRECIPESMOM
35

ALLRECIPESMOM

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.

DREGINEK
22

DREGINEK

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!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 64 cal
  • 3%
  • Fat
  • 4 g
  • 6%
  • Carbs
  • 7.1 g
  • 2%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 454 mg
  • 18%

Based on a 2,000 calorie diet

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