Baby Carrots with Dill Butter

Baby Carrots with Dill Butter

198
CALISPICEGIRL 1

"This recipe goes well with any meat."

Ingredients

20 m {{adjustedServings}} servings 44 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 44 kcal
  • 2%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.
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Reviews

198
  1. 290 Ratings

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I thought these were a great side dish. I used 1/2 tbsp. of dried dill, since I didn't have fresh. I used a fresh lemon, as the recipe calls for, and I did not find the lemon flavor overpowering...

I added 2 tsp honey and thought it was even better that way! The dill with the sweet taste was a great flavor combo.

These carrots are soooo delicious! I've finally found a great way to serve carrots. The lemon juice and dill gives them a great tang. I used dried dill weed and frozen crinkle cut carrots and it...