The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 14, 2003
This is also delicious with grilled steaks. I use dill seed or weed in both rubs and marinades for beef, as it adds sweetness, without being sweet.This dish is easy and lovely, especially if you enjoy dill pickles or other dilled vegetables. This is in my permanent list of recipes!
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Cooking Level: Expert

Home Town: San Jose, California, USA
Living In: Carrot River, Saskatchewan, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 3, 2003
My kids will FINALLY eat carrots! They love them cooked this way, even my picky eater, and this is such an easy recipe. Thanks for sharing this one!
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Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 24, 2003
I used fresh dill and cut the recipe in half. These carrots had a nice subtle flavor. I cooked them for 20 minutes because I like my vegetables to be slightly crisp. I found that the liquid didn't dissolve very much which was probably because I didn't cook them for as long as I was supposed to. I will make these again with less water.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Jun. 14, 2003
This dish went over really big at our house. I rarely make carrots as a side because most recipes call for all the sweet stuff, which my gang does not care for. The kids love raw carrots so I made them tender crisp and used dill weed in lieu of the seed. Very good Michele!
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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jun. 8, 2003
Oh my gosh! Never thought I would LOOOOVE carrots, but I just couldn't get enough of these! Yum Yum Yum! The other reviews were right, though, about the cooking time. I checked at 15 minutes and they were done--I will cook them at 12 minutes from now on since the real tiny ones (I used baby carrots) were mushy at 15. I will make these all the time! Thanks!
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Cooking Level: Expert

Home Town: Birmingham, Alabama, USA
Living In: Panama City, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 24, 2003
I made this a little differently than the recipe directs. I omitted the sugar & used dried dill weed instead of dill seed. Carrots & dill are a good combo - I am curious how the dill seed would taste so maybe I'll buy some & try it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 16, 2003
What a pleasant surprise. This goes great with any fish or seafood, I used fresh dill rather than dill seeds and it was great. I also used'maroon carrots' just to be different, a product I found in the produce section. A product of Texas, it has a dark outside similar to beets, orange inside very nice with the dill.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 14, 2003
Wow! Easy and very, very delicious. The carrots come out tender but not squishy, and the dill is delightfully present without being overpowering. This is my new favorite carrot dish!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 3, 2003
We all liked these, except for my son who doesn't like anything vegetable. My oldest daughter had seconds (she loves veggies). I think the cooking time is way too long, unless you like your carrots really soft. We like ours tender-firm so I cooked them accordingly. This was a nice change from the cinnamon and brown sugar carrots I usually make.
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Cooking Level: Expert

Home Town: Columbia, Kentucky, USA
Living In: Lafayette, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 27, 2003
This was a great, easy recipe. I would be careful not to cook the carrots for the full 25 min. Mine came out VERY mushy. I like a little mine a little more firm (like steamed carrots). I'd try cooking for about 10-12 min.
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Cooking Level: Expert

Home Town: Fort Worth, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 13, 2003
Very, Very good. You must like dill though!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 12, 2003
We loved these! They are similar to "Buttery Cooked Carrots," also found on this site but with a twist (thanks to the dill). I used dillweed as it was all I had on hand and I had to uncover towards the end as the water didn't seem to be evaporating but the carrots were done. My daughter, who ate the most of all of us, asked me to make more when they were gone!! Will keep this easy sidedish around! Thanks Michele!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 8, 2003
These carrots are divine! Special enough for company, easy enough for everyday. My 21 month old child couldn't get enough of them. Perfect!
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 21, 2002
thought the dill would be a nice twist....but tasted boring...sorry
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jB

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 7, 2002
good.......predictable simple comfort food.
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Cooking Level: Intermediate

Living In: Providence Village, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 6, 2002
wow! this was really yummy. i never even thought to use dill with carrots, it was such a refreshing taste. i used 'fresh' dill weed(i had some frozen) instead of the dill seed. im not sure if that changes the taste, but it was excellent and i will prob. be making this on a regular basis. thank you!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 22, 2002
Made this with some salmon-this is really yummy and I just love how they taste with the dill!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 31, 2002
I have been serving this at holiday meals this past year and it has been getting lots of great responses. It's a good combination!
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Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: May 7, 2002
Used this recipe for carrot hot dogs. Huge response from the vegan and meat eaters alike. Put peeled whole carrots in pot with just enough water to cover. When cooked put into hot dog buns.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 13, 2001
My family loved this dish! I used baby carrots instead of cutting up big ones and it was excellent!
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