Thursday, February 24, 2011

An Excellent Side: Baby Carrots with Dill Butter

I'm always looking for new ways with vegetables and it's probably safe to assume that we're all needing to eat more of them.... This has been a recent favorite that we've been having alongside rice, some protein, and another green vegetable. It's super easy and very delicious! And a change from brown sugar carrots that most people serve. My daughter (who is not a big carrot fan for the last year) really loves them too. The original recipe calls for bagged baby carrots, but I love to use regular carrots in bias cut. Give these carrots a try--you'll wonder why you hadn't thought of eating them like this before.

Adapted from

1 (16 ounce) package baby carrots (or about 6-8 medium carrots, sliced)
2 Tbsp. butter or a butter-flavored spread (light is fine)
1 Tbsp. chopped fresh dill (dried dill works great too!--just use slightly less)
1-2 Tbsp. fresh lemon juice
~1/4 tsp. salt
~1/8 tsp. freshly ground black pepper

Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook about 9-10 minutes, or until tender. Remove from heat, and drain.

Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

Makes about 4-6 side servings.

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