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READY IN 40 mins

Carrots in Dill Butter

Read Reviews (122)

"Delicious with seafood." — Michele O'Sullivan

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

8 carrots, peeled and sliced into 1 inch pieces
1/2 cup water
2 tablespoons butter

1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon dill seed

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Directions

In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.

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PREP 10 mins
COOK 30 mins
READY IN 40 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 05, 2011

Nice change from regular buttered carrots - I used a steam in bag of carrots to save on time and used dill weed instead of dill seed. Overall, very good.

—Jillian

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Most Helpful Critical Review

Jan 25, 2003

thought the dill would be a nice twist....but tasted boring...sorry

—jB

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163 Ratings

Oct 29, 2005

My whole family enjoyed this recipe. I would suggest that one start checking the carrots at 20 minutes so there is just a slight bit of crunch to the carrots. Otherwise it is easy to overcook them.

—ALLRECIPESMOM

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Aug 16, 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!

—DREGINEK

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Jun 07, 2003

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!

—RAZBERISWRL

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Apr 07, 2003

My family loved this dish! I used baby carrots instead of cutting up big ones and it was excellent!

—YEKHEFAH

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Feb 27, 2007

This was sooo good. I love carrots and I cook them a lot. I have never tried the dill, but I have used sweet basil a lot. I cook the carrots till tender, but not mushy, drain them, and then put about 2 tablespoons of butter and a pinch or two of dried sweet basil crumbled over the butter. That also is a unique taste. Now I have another way of cooking my carrots. Thank you for the recipe!

—KKSNANA

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Jan 25, 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!

—KRICKYR

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Nutrition

Calories
64 kcal
3%

Carbohydrates
7.1 g
2%

Cholesterol
10 mg
3%

Fiber
2.4 g
9%

Protein
0.7 g
1%

Sodium
454 mg
18%

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

Nutritional Information

Carrots in Dill Butter

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 64
** Calories from Fat: 36

% Daily Value *
** Total Fat 4g 6 %
** Saturated Fat 2.5g 12 %
** Cholesterol 10mg 3 %
** Sodium 454mg 18 %
** Potassium 185mg 5 %
** Total Carbohydrates 7.1g 2 %
** Dietary Fiber 2.4g 9 %
** Protein 0.7g 1 %
** Sugars 3.4g
** Vitamin A 266 %
** Vitamin C 5 %
** Calcium 3 %
** Iron 3 %
** Thiamin 3 %
** Niacin 4 %
** Vitamin B6 7 %
** Magnesium 3 %
** Folate < 1 %

* 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.