Classic Carrots and Dill

Classic Carrots and Dill

Some recipes are so incredible they don’t require an update. I haven’t changed this recipe for ages but, I forgot how incredibly delicious it is. Sometimes simpler is better! Feel free to use the pre-cut bias fancy cut from the grocery store. It’s a real time saver!

Classic Carrots and Dill
Prep time
Cook time
Total time
Sometimes simpler is better! This is so good!
Recipe type: Vegetable, side dish
Cuisine: Californian
Serves:: 6-8
  • 2 lbs. Carrots, cut on the bias into ¼” thick slices, about 4 C
  • 1 t kosher sea salt
  • ¼ t freshly ground black pepper
  • 2 T Unsalted butter
  • ¼ C Granulated sugar or honey, if desired
  • 1 ½ T Fresh parsley or dill
  1. Place the carrots, ⅓ cup water, the salt, and pepper in a large skillet and bring to a boil.
  2. Cover, and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through.
  3. Add the butter, sugar, and sauté for another minute, until the water evaporates and the carrots are coated with butter.
  4. Off the heat, toss with the dill or parsley.
  5. Sprinkle with salt and pepper, toss again and serve.


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