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!
Author: Linda Davis
Recipe type: Vegetable, side dish
Cuisine: Californian
Serves:: 6-8
Ingredients:
- 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
Directions:
- Place the carrots, ⅓ cup water, the salt, and pepper in a large skillet and bring to a boil.
- Cover, and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through.
- Add the butter, sugar, and sauté for another minute, until the water evaporates and the carrots are coated with butter.
- Off the heat, toss with the dill or parsley.
- Sprinkle with salt and pepper, toss again and serve.
