ROASTED CARROTS
Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
CARROTS WITH DILL
Dorothy Pritchett of Wills Point, Texas shares a great way to present sweet, tender carrots. She glazes the colorful coins with margarine and adds dill just before serving for a simple, savory side dish.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 4
Steps:
- Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.
Nutrition Facts :
CARROTS IN DILL BUTTER
Delicious with seafood.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Carrots
Time 40m
Yield 6
Number Of Ingredients 6
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
ROASTED CARROTS AND POTATOES WITH DILL
Roast a combination of carrots and potatoes for a simple holiday side dish. The high heat concentrates the sweetness of the carrots and makes the potatoes crisp on the outside and creamy on the inside. A flourish of brightly flavored fresh dill lifts the finished dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees, with rack in lower third. On a rimmed baking sheet, toss carrots and potatoes with oil; season with salt and pepper. Arrange in a single layer and cook until vegetables are browned in spots and tender when pierced with a knife, 40 minutes, tossing halfway through. Toss with lemon juice and dill. Serve warm or at room temperature.
Nutrition Facts : Calories 115 g, Fat 3 g, Fiber 3 g, Protein 2 g
MAPLE DILL CARROTS
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
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
DILLED CARROTS
This is the dill carrots recipes you will enjoy.For best results, use small tender carrots. If using mature carrots, peel and cut.We love pickled garlic so we added lots.
Provided by Sageca
Categories Vegetable
Time 1h
Yield 7 pint jars
Number Of Ingredients 7
Steps:
- Peel carrots and cut into 3/4 inch thick sticks, 1 inch (2.5 cm) shorter than jar. To prepare pickling liquid,.
- combine vinegar, water and salt in a nonreactive Dutch oven.
- Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 3 clove garlic, 1 head dill, and 1/2 tsp (2 mL) pepper flakes.
- Pack carrot sticks into jars and place a.
- second head of dill on top.
- Pour boiling pickling liquid over carrots, leaving 1/2 inch (1.25 cm) headspace. Remove air.
- bubbles with a narrow rubber spatula or plastic knife.
- Add additional pickling liquid, if required, to maintain headspace.
- Wipe jar rims thoroughly with a clean damp cloth. Seal.
DILLED CARROTS
Most people don't think of pairing dill and carrots. But my family agrees that dill adds a nice tang to this slightly sweet vegetable. An herb that is easy to grow, dill also looks lovely in the garden.-Verona Koehlmoos, Pilger, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 3-4 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Add remaining ingredients. Cook over low heat for 1 to 2 minutes or until hot.
Nutrition Facts :
HONEY DILL CARROTS
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
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
PICKLED DILL CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
- Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
- Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.
More about "carrots with dill recipes"
ROASTED CARROTS WITH DILL - SIMPLE AND ADDICTING RECIPE
From toriavey.com
4.7/5 (6)Total Time 50 minsCategory Side DishCalories 103 per serving
- Place the carrots on a greased sheet tray and drizzle with the olive oil. Toss with your hands to make sure they are evenly covered in oil. Sprinkle with kosher salt and pepper.Roast the carrots for 20 minutes, then remove from the oven and turn the carrots with tongs. Sprinkle with 1 tbsp freshly chopped dill and roast for an additional 20 minutes.
- Remove from the oven, place carrots on a platter. Sprinkle with remaining 1 tbsp of fresh dill. Serve immediately.
PICKLED CARROTS WITH DILL AND GARLIC - DISH 'N' THE KITCHEN
From dishnthekitchen.com
4.5/5 (150)Total Time 1 hr 20 minsCategory PreservingCalories 39 per serving
- Wash and inspect 6 pint jars (I always do an extra jar just in case) and their lids. Be sure there are no chips on the jar rims and that there's no rust or dents on the lids.
- Set jars upside down in a large cake pan, add an inch or two of water. Place in a 250 F oven for ten minutes and keep warm until you are ready to fill them.
ROASTED CARROTS WITH DILL PESTO | THE SIMPLE SUPPER
From thesimplesupper.com
5/5 (2)Total Time 30 minsCategory Side DishCalories 275 per serving
- Preheat oven to 425 degrees. While oven is heating remove carrot tops and rinse the carrots and peel if desired.
- Roast carrots for 20 minutes or until they are tender and easily pierced with a fork. Cooking time may vary depending on the thickness of your carrots so check frequently at the 15 minute mark.
- While the carrots are roasting add all ingredients for the dill pesto to a food processor and process until everything is finely chopped and well incorporated. Add more olive oil at this time if a more liquid consistency is desired.
DILL & BROWN SUGAR ROASTED CARROTS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
5/5 (5)Total Time 45 minsCategory Side DishCalories 220 per serving
- Trim the tops and ends of the carrots and cut in half lengthwise. Place the sliced carrots onto the prepared baking sheet.
- Melt the butter and brown sugar together in a microwave safe measuring cup. Mix to combine well. Stir in the black pepper. IF you want a smoother sauce, skip the next step and go right to roasting!
EASY ROASTED CARROTS WITH DILL - THE SCHMIDTY WIFE
From theschmidtywife.com
4.6/5 (14)Total Time 1 hr 25 minsCategory Side DishesCalories 142 per serving
- To make the sauce, in a microwave safe bowl add brown sugar and butter. Microwave for 45 to 60 seconds until butter is melted. Whisk butter and sugar until fully combined. Add in the fresh dill and whisk to combine.
- Add carrots to a 9x13 inch baking dish. Drizzle sauce over the carrots and toss carrots until fully coated.
FRESH CARROTS WITH BUTTER AND DILL - A FAMILY FEAST
From afamilyfeast.com
Reviews 2Total Time 20 minsEstimated Reading Time 2 mins
- Fill a saucepan with about ½ to ¾ of an inch of water and place a metal steaming basket inside the pan. (You ideally want to avoid having the water seep into the vegetable steamer.)
- Reduce the heat and simmer for 7-10 minutes (depending on the thickness of your carrot slices) or until fork tender.
ROASTED CARROTS WITH DILL - JULIE'S EATS & TREATS
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5/5 (3)Category Side DishCuisine Side DishCalories 103 per serving
- Cut the carrots diagonally into thick slices (about a half-inch thick toward the top of the carrot and about an inch thick toward the bottom, narrower end of the carrot).
- Toss the cut carrots in the olive oil until they are completely covered. Pour out onto foil or parchment-lined baking sheet.
DILL BUTTER CARROTS - LOVE BAKES GOOD CAKES
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4.5/5 (48)Total Time 15 minsServings 6Calories 61 per serving
- Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, or until the carrots are tender.
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From fromvalerieskitchen.com
Cuisine AmericanTotal Time 20 minsCategory Side Dish, VegetableCalories 120 per serving
- Place sliced carrots in a 12-inch skillet and pour in just enough water to come to the top of the carrots (they should just barely be covered with water). Bring to a boil over HIGH heat. Reduce heat to LOW, cover, and simmer for about 6 to 7 minutes or until just fork tender (be careful not to overcook).
- Drain water from the skillet and return it to the heat. Add the butter and brown sugar and cook, stirring occasionally until the butter has melted. Add the dill, salt and pepper and continue to cook, stirring for 2 to 3 minutes, or until the butter sauce has thickened a bit.
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