Baby Carrots With Dill Butter Recipes

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CARROTS IN DILL BUTTER



Carrots in Dill Butter image

Delicious with seafood.

Provided by Michele O'Sullivan

Categories     Side Dish     Vegetables     Carrots

Time 40m

Yield 6

Number Of Ingredients 6

8 carrots, peeled and sliced into 1 inch pieces
½ cup water
2 tablespoons butter
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon dill seed

Steps:

  • 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.

Nutrition Facts : Calories 64.2 calories, Carbohydrate 7.1 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 2.4 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 454.4 mg, Sugar 3.4 g

MAPLE DILL CARROTS



Maple Dill Carrots image

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.

Provided by Laura Cotnoir

Categories     Side Dish     Vegetables     Carrots

Time 20m

Yield 4

Number Of Ingredients 6

3 cups peeled and sliced carrots
2 tablespoons butter
2 tablespoons brown sugar
1 ½ tablespoons chopped fresh dill
½ teaspoon salt
½ teaspoon black pepper

Steps:

  • 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.

Nutrition Facts : Calories 117.3 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 400.7 mg, Sugar 11.1 g

DILL BUTTER BABY CARROTS



Dill Butter Baby Carrots image

Elegant steamed baby carrots, tossed in a lovely dill butter mixture is fresh, light, and delicious. Impressive!

Provided by KitchenMistress

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

16 ounces baby carrots
2 tablespoons margarine, melted
1 tablespoon dill, preferably fresh, chopped, but dried will do
1/4 teaspoon kosher salt
pepper
1 tablespoon lemon juice

Steps:

  • Steam carrots in a rice-cooker or steam in a pot with a metal steamer tray below. If no steamer, boil about 10 minutes until just tender.
  • Remove from heat. and drain.
  • Mix margarine, dill, salt, pepper, lemon. Toss very gently with carrots. Serve immediately.

Nutrition Facts : Calories 45.6, Fat 2.9, SaturatedFat 0.6, Sodium 132, Carbohydrate 4.8, Fiber 1.6, Sugar 2.8, Protein 0.4

HERB-BUTTERED BABY CARROTS



Herb-Buttered Baby Carrots image

The herb butter can be used for everything from vegetables to roast chicken, turkey, game hens-let your imagination be your guide.-Sandra Corey, Caldwell, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 9

1 pound fresh baby carrots, trimmed
1/4 cup butter, cubed
1 garlic clove, minced
1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
1/4 teaspoon dried basil
1/8 teaspoon dried marjoram
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon dried thyme

Steps:

  • Preheat oven to 375°. Place carrots in a greased 1-1/2-qt. baking dish. In a microwave, melt butter; stir in garlic and herbs. Toss with carrots., Bake, covered, until carrots are tender, 50-60 minutes, stirring once.

Nutrition Facts : Calories 143 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 180mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein.

HONEY DILL CARROTS



Honey Dill Carrots image

I usually make this for holiday dinners. Seems like we always have green bean casserole, mashed potatoes, etc. so I'm always looking for something "different" to mix it up. My kids, who don't like cooked carrots, even ask for this dish!

Provided by DragonIady

Categories     Vegetable

Time 17m

Yield 4

Number Of Ingredients 4

4 carrots, sliced
1 tablespoon honey
1/2-1 tablespoon dried dill
2 -3 tablespoons butter (enough to coat after cooking)

Steps:

  • In a medium saucepan, cook carrots, covered, in about 2 inches of water for 10 to 12 minutes, or until tender but not mushy.
  • Add honey and dill; stir until coated.
  • Drain off any excess water; stir in butter to coat.
  • *Note: I usually use bagged whole baby carrots because it's faster and easier. I also double or triple the recipe for family gatherings.

Nutrition Facts : Calories 92.9, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 93.8, Carbohydrate 10.4, Fiber 1.8, Sugar 7.2, Protein 0.7

BABY CARROTS WITH DILL BUTTER



Baby Carrots With Dill Butter image

Make and share this Baby Carrots With Dill Butter recipe from Food.com.

Provided by Messiejessie625

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

2 tablespoons butter, at room temperature and cubed
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1/4 teaspoon salt and pepper
16 ounces baby carrots

Steps:

  • 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.

Nutrition Facts : Calories 45.7, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 69.6, Carbohydrate 4.8, Fiber 1.6, Sugar 2.8, Protein 0.4

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