Reviewed: Aug. 3, 2008

These were really good! I was pleasantly surprised. Will make again!

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Tara J

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Reviewed: Jul. 27, 2008

Great! Make them as a side dish for the Spicy Rapid Roast Chicken.

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cascadechef

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Reviewed: Jul. 15, 2008

I love dill and I loved these carrots! Of course, I used extra dill! I thought the lemon was a nice complement and didn't think it overpowered the dish. I steamed the carrots rather than boiled - just personal preference.

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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Jul. 11, 2008

Thank you very much for sharing this recipe. It is the most simple but delicious way to spice up carrots. I will continue to make this for many years.

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sopes

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

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Reviewed: Jun. 25, 2008

The carrots were good, however if you are going to make them definitely ease up on the lemon juice i would say maybe a teaspoon not a tablespoon of lemon. It was too strong for the sidedish. But the dill sauce was very good, I will make them again with less lemon.

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Stephanie

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Reviewed: Jun. 22, 2008

I'm always looking for new sides. This is fabulous! The dill is a great compliment. Thanks!

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Naynee

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Reviewed: Jun. 9, 2008

i served this last night- no one liked them- will not make again

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STEINY

Cooking Level: Expert

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Reviewed: Jun. 2, 2008

These are really tasty! I just sauteed the carrots in the butter and lemon. Turned out gret. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: May 31, 2008

Nice carrot recipe nothing fabulous though. Loved the dill, will make it again. Should be 3.5 stars.

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SAMDOUG

Cooking Level: Intermediate

Living In: Murrysville, Pennsylvania, USA

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Reviewed: May 28, 2008

Excellent! I just used chopped carrots instead of baby ones.

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SLPARISH2

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Reviewed: May 19, 2008

Very simple and easy recipe to follow, a new way to serve carrots at my house.

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karena

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Dyersburg, Tennessee, USA

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Reviewed: May 13, 2008

Super easy, simple, and delicious! Thanks!

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SARAHREBEL

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Reviewed: May 12, 2008

This was really good recipe!!!!I made this recipes just as the instructions said and my whole family devoured it. Everyone from 15 month old son to my 60 year old father in law loved it. Thanks for the great recipe

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love2cook79

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Aiken, South Carolina, USA

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Reviewed: Mar. 28, 2008

Loved this recipe. I used the larger bag of baby carrots (2 lbs) and steamed them instead of boiling and I squeezed juice from a whole lemon. It came out so good. Just enough "bite" but the carrots still had thier sweetness too. Thank you so much for this recipe! It is defintely a hit with my family.

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missnadia

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2008

Delish! I make these carrots often and they are frequently requested in our house. Our favorite carrot recipe.

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Jackie

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

So, so. I used real butter not marg. but I thought it made it heavy and greasy. I also used dried dill. I prob wont make again but if I did I would use 1/2 the marg or some sort of spread product not real butter. I steamed my carrots.I thought the dill and lemon juice were fine.

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BB34

Cooking Level: Expert

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Reviewed: Mar. 23, 2008

Okay - the butter taste was overpowering.

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Vicki

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Reviewed: Mar. 13, 2008

I like the dill but there was way too much butter for me. I like to add the butter a little bit at a time and do the same with the dill. Not sure about the exact amounts - I just melt and sprinkle until it "feels right". :)

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Holly

Cooking Level: Expert

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Reviewed: 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.

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 2, 2008

What a great way to make carrots even better! I steamed mine, in order to keep in more of their nutrients. These were a great addition to our "Thanksgiving in March" dinner. I didn't think the lemon was overpowering at all, although I used fresh lemon, as the recipe stated. I find that lemon juice out of the bottle is sometimes TOO much in recipes that call for fresh juice, for some reason. Thanks for the post!

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