Any meat pairs wonderfully with these dill butter-glazed carrots.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
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
Instructions
- Place carrots in a saucepan with enough water to cover. Bring to a boil and cook until tender, about 10 minutes.
- Remove from heat and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.
Reviews
It was ok – didn’t pop. Seemed watery.
These were wonderful! I didn’t have a lemon so used an orange instead (juice and some zest). So simple and fresh. Will definitely make again. Whole 16 oz package took about 20 minutes of rapid boil.
Nice change from traditional green veggies and was able to use my fresh dill plant. Also staying away from the brown sugar of other carrot recipes. I will probably be a bit more liberal with the dill the next time I prepare.
Super easy to make and I actually did mine in a foil pouch in the oven. Turned out really moist and yummy
The lemon flavor was too strong for our family and we like lemon mostly. Won’t make again
I made these as a side dish with Christmas dinner and boy were they a hit! I don’t use margarine so I made with butter and I only used 2 teaspoons of lemon juice instead of the 1 tablespoon they list on the recipe. Next time I will have to make double as these went so fast! Just delicious!!
Nice flavor profile. I cooked the carrots in chicken broth instead of water, but the additional ingredients really dress up the dish.
Carrots are my favorite veggie like unsweetened and with the Dill could not be better
So quick, easy and flavorful! Really glad I found this recipe.
I made them exactly as in the recipe, and they were delicious. I’m just about to make them again!:-)
We made this for our Pescha Seder meal last month. It was delicious. We did drizzle a bit over the carrots on the kids plates, just for fun!
This recipe was pretty good but definitely missing something my husband and I cannot put our finger on. I’m going to play around with it and see what I can come up with for us. Anything is possible when you have a good base recipe and this is definitely on of those recipes. Thank you for the share.
Added more dill and only squeezed a wedge of lemon. Yum yum! A big hit in my house.
Was glad to see a more savory instead of sweet buttered carrots dish! Steamed instead of boiled, used dried dill in half the amount. Delish.
Very bland. Did not enjoy
Very good. Will make again.
Definitely that slight difference that I was looking for in a carrot side dish recipe. I like that it was simple, not sweet, but still quite enjoyable. Dill would not have come to mind without seeing this recipe, but I am glad I tried it. My guests liked them as well.
Really good, I will make these again!
Did not like this recipe at all….lemon juice was too strong.
this came out awesome with a few minor adjustments.. used butter in place of margarine, used 1/2 tsp of dried dill, a little more than 1 T of lemon juice, 1/8 tsp of salt.. and kept the pepper the same.. ty for the recipe
These were not appetizing at all. Made a batch for easter and they all got left on plates.