Maple Dill Carrots

Maple Dill Carrots

410
Laura Cotnoir 5

"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

20 m servings 117 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

410
  1. 621 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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 ...

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...

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, t...

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...

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 ...

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 hous...

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.

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!

Have made these twice this week. The first time I cooked the carrots on the stove and today I used the microwave. Both came out delicious. I will trying making them with maple syrup next time...