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Maple Dill Carrots

Maple Dill Carrots

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Laura Cotnoir

This recipe is number 1 on the request list when friends come for dinner. Melted butter, brown sugar, and dill complement the carrots while bringing out their natural flavor.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.
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Reviews

Valerie's Kitchen
171
3/2/2006

I used a bag of baby carrots. I poured off most of water after the carrots had cooked and then added in about 2 tbsp. butter, 4 tbsp. brown sugar, sprinkled on some dill, salt and pepper. The sauce smelled so good that I wanted it to stick to the carrots a little better so I mixed 1 tsp. cornstarch into 1 tsp. water and poured into the pan to thicken the yummy sauce. Excellent.

áßßy nðrmàl
98
11/22/2006

Made these last night, they were wonderful. I used a fat free butter substitute and Splenda brown sugar blend. I found the sauce a bit runny like most people, but found that if you turn the heat way up after mixing in the butter and sugar rather than turning it down, the sauce will thicken and stick to the carrots. Thanks for a great recipe, we loved it!

Snowflake
79
1/31/2007

We liked these. I used 3/4 t dried dill, next time I will only use 1/2t. I also cut the black pepper down to 1/4 t. The ammount listed was too much. The recipe should say to boil the carrots, they don't really cook when simmering. I drained out the excess water & added the rest of the ingredients. I wanted to use baby carrots but the store was out so I used reg size ones. It was a little runny. I made these with pork chops. Thanks, I will be making these again!