Dilly Buttered Carrots And Rotini Recipes

BABY CARROTS WITH DILL BUTTER

Baby Carrots with Dill Butter image

This recipe goes well with any meat.

Provided by CALISPICEGIRL

Categories Side Dish Vegetables Carrots

Time 20m

Yield 8

Number Of Ingredients 6

Ingredients

1 (16 ounce) package baby carrots
2 tablespoons margarine
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

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 44 calories, Carbohydrate 4.9 g, Fat 2.7 g, Fiber 1.6 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 147.7 mg, Sugar 2.7 g

ROASTED CARROTS

Roasted Carrots image

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

Ingredients

12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

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.

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

DILLY BUTTERED CARROTS AND ROTINI

Dilly Buttered Carrots and Rotini image

Fresh or dried dill gives this quick pasta side dish a sophisticated twist without a lot of fuss. Baby cut carrots add complementary flavors and nutrition.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup uncooked rainbow or plain rotini pasta (3 oz)
2 cups ready-to-eat baby-cut carrots, cut in half lengthwise and crosswise
1 tablespoon butter
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
1/4 teaspoon salt
Dash pepper

Steps:

In 3-quart saucepan, cook pasta as directed on package, adding carrots during last 2 to 3 minutes of cooking time; cook until pasta is tender and carrots are crisp-tender. Drain; return to saucepan.
Add butter, dill, salt and pepper; toss gently to coat.

Nutrition Facts : Calories 80, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 2 g, TransFat 0 g

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