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Baby Carrots with Dill Butter

Baby Carrots with Dill Butter

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
CALISPICEGIRL

CALISPICEGIRL

This recipe goes well with any meat.

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Ingredients {{adjustedServings}} servings

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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

  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.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

leahnwells
77

leahnwells

6/25/2007

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 as others have. I thought it was just right. Also, I steamed rather than boiled them for 8-10 minutes to retain flavor and nutrients.

prairie
56

prairie

5/10/2007

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

CANDYLAND7
52

CANDYLAND7

8/31/2005

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 came out great.

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