Baby Carrots with Dill Butter Recipe -
Baby Carrots with Dill Butter Recipe
  • READY IN 20 mins

Baby Carrots with Dill Butter

Recipe by  

"This recipe goes well with any meat."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. 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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 25, 2007

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.

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.

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.

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.

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.

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.

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.

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!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • 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.

See More

About the Cook

1 Followers 2 Saved Recipes
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Maple Dill Carrots

See how to make sweet and savory sautéed carrots in the skillet.

Ginger Carrots and Dates

Brown sugar and chopped dates add a sweet counterpoint to spicy gingered carrots.

Buttery Cooked Carrots

Simmered in brown sugar, these sweet, tender carrots are so quick and easy.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States