Reviewed: Feb. 23, 2004

I have never had carrots that tasted this good

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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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SANDRAMAC

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Carrot River, Saskatchewan, Canada

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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LYTHA

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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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LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

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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PRATE002

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Panama City, Florida, USA

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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Lois Lane

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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LUVIN SPOONFUL

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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LUCIATHETROLL

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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