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READY IN 20 mins

Baby Carrots with Dill Butter

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"This recipe goes well with any meat." — CALISPICEGIRL

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

1 (16 ounce) package baby carrots
2 tablespoons margarine
1 tablespoon chopped fresh dill

1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

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Directions

Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

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PREP 10 mins
COOK 10 mins
READY IN 20 mins

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I thought these were a great side dish. I used 1/2 tbsp. of dried dill, since I didn't have fresh. I used a fresh lemon, as the recipe calls for, and I did not find the lemon flavor overpowering as others have. I thought it was just right. Also, I steamed rather than boiled them for 8-10 minutes to retain flavor and nutrients.

—leahnwells

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Most Helpful Critical Review

Sep 19, 2005

I really wanted to like these, since they were so easy, but the lemon flavor was too strong. Won't make again.

—VJUNE

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278 Ratings

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May 10, 2007

I added 2 tsp honey and thought it was even better that way! The dill with the sweet taste was a great flavor combo.

—prairie

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Aug 31, 2005

These carrots are soooo delicious! I've finally found a great way to serve carrots. The lemon juice and dill gives them a great tang. I used dried dill weed and frozen crinkle cut carrots and it came out great.

—CANDYLAND7

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Mar 12, 2008

Really good - I usually don't make carrots, but decided to try these. I steamed the carrots (took about 20 mins) and I just added the butter, dried dill weed, and lemon juice until I thought it tasted good. Very easy to make - will make this again.

—sixkyej

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Apr 08, 2006

Great recipe. I used frozen crinkle cut carrots and heated them in the microwave. I used dried dill weed and left out the lemon juice since I didn't have any. The carrots were delicous, even my vegetable picky husband liked them.

—Angela

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Apr 19, 2006

Can't go wrong with this recipe. I did think the lemon was a little too strong. Will make again. Thanks for the post.

—Momof2

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Dec 07, 2005

VERY SIMPLE RECIPE! And WONDERFUL! I left out the lemon and it turned out SOO wonderful! even the toddlers loved the carrots!

—Laura Stoicescu

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Nutrition

Calories
44 kcal
2%

Carbohydrates
4.9 g
2%

Cholesterol
0 mg
0%

Fat
2.7 g
4%

Fiber
1.6 g
7%

Protein
0.4 g
< 1%

Sodium
148 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baby Carrots with Dill Butter

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 44
Calories from Fat: 25

% Daily Value *
Total Fat 2.7g 4 %
Saturated Fat 0.5g 2 %
Cholesterol 0mg 0 %
Sodium 148mg 6 %
Potassium 140mg 4 %
Total Carbohydrates 4.9g 2 %
Dietary Fiber 1.6g 7 %
Protein 0.4g < 1 %
** Sugars 2.7g
Vitamin A 158 %
Vitamin C 5 %
Calcium 3 %
Iron 5 %
Thiamin 2 %
Niacin 3 %
Vitamin B6 4 %
Magnesium 2 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.