This recipe for dark meat chicken is quick and simple to prepare and has a hint of oriental flavor from the fermented black beans. Excellent with freshly prepared rice or noodles for dinner.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 2 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 454 mg |
| Sugars | 3 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely lovely recipe! ! I followed this to a “T” and the recipe came out great. I then tried it a second time and for this round, I used a little bit of monk fruit sweetener instead of sugar, a nice French grey salt instead of regular salt, an organic creamy European-style butter AND lots of fresh dill that I cleaned and finely chopped. Wow, what a difference! I also topped off the carrots with a dash of garlic salt, not too much, once they were in their fancy serving dish. That sealed the deal. These carrots disappeared faster than the main course! Highly recommend a few tweaks to get an upgraded, delicious version of this very easy recipe. And yes, you’ll have a little bit of buttery liquid left in the pan – it does not affect the taste whatsoever.
this is an easy and delicious way to make carrots, love the dill butter
Easy to make and family really liked them. I will definitely make them again.
My go to recipe for carrots.
fresh dill !, yes, very good
yes I will make it again
No changes made to the recipe. It got rave reviews
I followed the recipe exactly, except I used frozen carrots. These are the BEST carrots I have ever had.
I steamed the organic carrots in the microwave for 3 minutes, and then stirred in the rest of the ingredients. I didn’t have dill seed, so I used dill weed. Peeled, cooked, and on the table in about 7 minutes. Love the nutritional breakdown on this recipe, and loved the taste, too!
Awesome….easier to read on the iPad in the kitchen….good job thanks!
So simple I didn’t think it would make a difference. It was great! I’ll always make my carrots this way. I sliced mine on a mandolin for even slices and quicker cooking. I did as other review suggested and added a pinch fresh dill.
Excellent! I removed lid after a while because liquid wasn’t disappearing and I didn’t want the carrots to be mush. Once liquid was almost gone I removed and served with fresh some fresh dill as garnish.
Very easy to make. Enjoyed by the family!!! I’ve eliminated the salt from the recipe and only use a pinch of sugar – my men are none the wiser.
This is a great little recipe. I made a couple of changes – brown sugar instead of white plus a good splash of orange juice in with the water. These were simple and lovely – a very nice side.
So yummy and easy! Just found a way to get everyone in my family to eat carrots! Nice, subtle flavor from the dill. I followed directions exactly and it was super easy and good.
This was a nice change for carrots. The dill complements them well.
I used a freshly opened bottle of dill seed. Because I couldn’t taste it I tripled dill seed. It was very bland and my family asked that it not be made again. Too bad as I love dilled carrots. Disappointed in the extreme.
A nice change from sweeter carrots. I used a pound of baby carrots, halved, and they were well-cooked by our standards within 8 minutes; I will check them at 6 minutes next time. I used dill weed rather than dill seed and used a teaspoon of brown sugar. A quick, colorful, not-too-sweet side dish.
I used baby carrots instead of cutting up big ones. I cooked them for 30-35 minutes but the liquid was all still there and I had to drain them. Everyone thought that they were cooked just right but the flavor wasn’t there. wouldn’t make again.
These carrots are not only easy, but they are delicious as well. Who can ask for more than that? I made these while at home alone to test them prior to serving them to my family. They were SO tasty, I ate 2/3 of the full recipe as my lunch! I did use honey (1/2 tsp.), instead of sugar, since I am on a special diet that does not allow sugar. I also used dried dill weed, did not have seed. Normally, I would not rate something that I’ve made changes on; however, I don’t believe the substitutions I made changed the flavor much, if at all. I highly recommend trying this!
My go-to recipe for carrots. I substitute 1/2 tablespoon of real maple syrup for the sugar & that makes it perfect for us!