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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  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.

Share It

Reviews (126)

Rate This Recipe


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.



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.



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!

More Reviews

Similar Recipes

Candied Carrots

Candied Carrots

Maple Dill Carrots

Maple Dill Carrots

Baby Carrots with Dill Butter

Baby Carrots with Dill Butter

Honey Ginger Carrots

Honey Ginger Carrots

Jacksonville Carrots

Jacksonville Carrots

Coconut Carrots

Coconut Carrots


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



previous recipe:

Candied Carrots


next recipe:

Brandy Glazed Carrots