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Carrots in Dill Butter

Carrots in Dill Butter

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Michele O'Sullivan

Michele O'Sullivan

Delicious with seafood.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

Jillian
104

Jillian

1/5/2011

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.

Phyllis Paul
35

Phyllis Paul

10/29/2005

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

8/16/2003

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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