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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

Read Reviews (367)

"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." — Laura Cotnoir

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Original recipe makes 4 servings Change Servings

3 cups peeled and sliced carrots
2 tablespoons butter
2 tablespoons brown sugar

1 1/2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon black pepper

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Directions

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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PREP 10 mins
COOK 10 mins
READY IN 20 mins

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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.

—Valerie's Kitchen

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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.

—Melissa

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544 Ratings

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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!

—áßßy nðrmàl

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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!

—Snowflake

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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.

—HERSHEYSKISSES

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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!

—Mandy

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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!

—CANDLEDREAMS

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Mar 16, 2009

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. Thanks for the recipe.

—Becky

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Nutrition

Calories
117 kcal
6%

Carbohydrates
16.1 g
5%

Cholesterol
15 mg
5%

Fiber
2.8 g
11%

Protein
1 g
2%

Sodium
401 mg
16%

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

Nutritional Information

Maple Dill Carrots

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 117
Calories from Fat: 54

% Daily Value *
Total Fat 6g 9 %
Saturated Fat 3.7g 18 %
Cholesterol 15mg 5 %
Sodium 401mg 16 %
Potassium 332mg 9 %
Total Carbohydrates 16.1g 5 %
Dietary Fiber 2.8g 11 %
Protein 1g 2 %
** Sugars 11.1g
Vitamin A 326 %
Vitamin C 11 %
Calcium 5 %
Iron 5 %
Thiamin 10 %
Niacin 8 %
Vitamin B6 9 %
Magnesium 5 %
Folate 11 %

* 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.