Maple Dill Carrots Recipe - Allrecipes.com
Maple Dill Carrots Recipe
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Maple Dill Carrots
See how to make sweet and savory sautéed carrots in the skillet. See more
  • READY IN 20 mins

Maple Dill Carrots

Recipe by  

"This recipe is number 1 on the request list when friends come for dinner. Melted butter, brown sugar, and dill complement the carrots while bringing out their natural flavor."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Mar 02, 2006

I used a bag of baby carrots. I poured off most of water after the carrots had cooked and then added in about 2 tbsp. butter, 4 tbsp. brown sugar, sprinkled on some dill, salt and pepper. The sauce smelled so good that I wanted it to stick to the carrots a little better so I mixed 1 tsp. cornstarch into 1 tsp. water and poured into the pan to thicken the yummy sauce. Excellent.

 
Most Helpful Critical Review
Jan 26, 2006

The addition of dill to a standard brown sugar carrot glaze is interesting. My problem is, why is this called "maple" dill carrots, when there is no maple? This should be made with maple, rather than brown sugar, to have that name.

 
Nov 22, 2006

Made these last night, they were wonderful. I used a fat free butter substitute and Splenda brown sugar blend. I found the sauce a bit runny like most people, but found that if you turn the heat way up after mixing in the butter and sugar rather than turning it down, the sauce will thicken and stick to the carrots. Thanks for a great recipe, we loved it!

 
Jan 31, 2007

We liked these. I used 3/4 t dried dill, next time I will only use 1/2t. I also cut the black pepper down to 1/4 t. The ammount listed was too much. The recipe should say to boil the carrots, they don't really cook when simmering. I drained out the excess water & added the rest of the ingredients. I wanted to use baby carrots but the store was out so I used reg size ones. It was a little runny. I made these with pork chops. Thanks, I will be making these again!

 
Apr 01, 2006

MY FAMILY LOVED THESE...I USED A BAG OF BABY CARROTS, AND ADDED CUT CARROTS. I ALSO STEAMED THEM IN THE MICROWAVE UNTIL TENDER,MELTED OTHER INGREDIENTS IN SAUCE PAN,TOSSED ALL TOGETHER.

 
Jan 18, 2007

My oh my, delicious! I drained all the water off when they were tender enough, and cooked on high to get a nice thick sticky sauce, very good!

 
Dec 02, 2006

I steamed the carrots to retain more nutrients, then tossed everything into a Pyrex Portable casserole. Traveled well "over the river & thru the woods" on a 30 minute trip to grandmother's house. Yummy and unique, everyone raved! Thanks!

 
Mar 17, 2011

I really like this recipe and have made it three different ways. 1) Made as written which is very good, but should be named "Brown Sugar Dill Carrots." 2) Made as directed plus added 2 drops of Maple Extract to get the maple flavor you'd expect from the recipe title...also very good. 3) Most recently, I substituted 2 T. Pure Maple Syrup in place of the 2 T. brown sugar. I like it best this way. I've also found that 1 1/2 T. butter is enough, and we prefer it with just 1/8 tsp each of the salt and pepper.

 

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Nutrition

  • Calories
  • 117 kcal
  • 6%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 401 mg
  • 16%

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

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