Glazed Carrots with Dill Recipe
Glazed Carrots with Dill Recipe
My glazed carrots with dill recipe makes a perfect side! It also just so happens to be delicious!
I am always looking for creative ways to serve vegetables without adding a bunch of prep-time to my already busy “mom schedule”.
Because you can make this side with pre-sliced carrot chips, you can literally prepare it in minutes, and yet is looks lovely and colorful on the table and tastes like something that you would be served in a fancy restaurant.
I love this glazed carrots with dill recipe because not only is it wonderful when served at a casual lunch, but it also makes the perfect addition to a fancy holiday meal!
Ingredients for making Glazed Carrots with Dill
3 cups Carrots, washed, peeled, and sliced
2 Tablespoons Butter
1 teaspoon dried Dill Weed (you could also use fresh dill!)
2 Tablespoons Brown Sugar
Salt and Pepper to taste
Water
How to make Glazed Carrots with Dill
In a large saucepan, place the carrot slices and enough water to cover the carrots. (As a time saver, you can use pre-sliced carrot chips.) Cook on a medium heat until the carrots are tender.
Drain any remaining water from the carrots. Add in the butter, brown sugar, dill, and salt and pepper. Stir all the ingredients until the carrots are coated and the sugar has melted into the butter.
Serve warm. Enjoy!
I love carrots as a side, but it’s hard to find different ways to make them! If you love carrots too, make sure to check out one of my other favorite carrot dishes, this easy carrot raisin salad recipe is another of my go-to side dishes, especially for holiday meals.
Make sure to follow She Saved on Pinterest too, I share quite a bit of my favorite recipes there and it’s a great way to follow along!
Print the recipe
Glazed Carrots with Dill Recipe
SO yummy and easy to make this glazed carrots with dill recipe is the perfect side dish for holiday meals or just an every day dinner. Healthy and delicious, the dill gives it the extra flavor that makes it taste gourmet!
Ingredients
- 3 cups Carrots, washed, peeled, and sliced
- 2 Tablespoons Butter
- 1 teaspoon dried Dill Weed (you could also use fresh dill!)
- 2 Tablespoons Brown Sugar
- Salt and Pepper to taste
- Water
Instructions
In a large saucepan, place the carrot slices and enough water to cover the carrots. (As a time saver, you can use pre-sliced carrot chips.) Cook on a medium heat until the carrots are tender.
Drain any remaining water from the carrots. Add in the butter, brown sugar, dill, and salt and pepper. Stir all the ingredients until the carrots are coated and the sugar has melted into the butter.
Serve warm. Enjoy!
Meet the author – Keri Lyn
The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. She Saved has become a community for like-minded consumers who appreciate saving money, time and sanity by getting the best deals on quality products and experiences.
Sounds really good. I love dill. Thanks for sharing the recipe.
You are so welcome Brenda! I love dill too… and carrots…and EASY 🙂 lol
I’m hungry for sorel soup, but my lvaees are only about 3 inches high. My mother used to add chopped rhubarb if her lvaees were too young and not sour enough. A favorite recipe of my kids but a little different. I use parsley, dill and green onions. What a treat.
That sounds wonderful!