Buttered Baby Carrots with Dill is a classic side dish that brings together simplicity and flavor. This recipe transforms ordinary baby carrots into a warm and comforting side, coated in rich butter and fresh dill.
The natural sweetness of the carrots pairs beautifully with the buttery goodness, making this dish a favorite at any dinner table. It’s also incredibly easy to prepare, taking just a few minutes while adding a touch of freshness to your meal. Whether you’re hosting a special gathering or just enjoying a weeknight family dinner, these buttery baby carrots will surely become a go-to side.
Serving and Pairing Suggestions
Serve your Buttered Baby Carrots with Dill alongside a variety of main courses. They pair particularly well with Tuscan Grilled Chicken Under a Brick or Slow Cooker Pulled Pork, complementing meat dishes beautifully.
For vegetarians, these carrots work nicely with Mediterranean Quinoa Salad. Feel free to explore more options by connecting this dish with Spring Pea and Mint Soup for a refreshing combination, or try it with Grilled Veggie Platter with Herb Yogurt Dip for a colorful spread.
Tips and Notes
- Choose Small Carrots: Opt for baby carrots for a tender and sweet result.
- Fresh Dill is Best: Use fresh dill for optimal flavor. Dried dill will work in a pinch, but fresh makes all the difference.
- Don’t Overcook: Cook the carrots just until tender to maintain a slight crunch.
- Cooking Water: Use the cooking water to add moisture and flavor after draining, if desired.
Add this delicious Buttered Baby Carrots with Dill to your next meal plan. It’s a simple and satisfying dish that everyone will love! Create your version today, and enjoy the wonderful flavors it brings to your table!
Buttered Baby Carrots with Dill
Equipment
- Medium sized saucepan
- Wooden spoon
- Cutting board
- Chef’s knife
Ingredients
- 1 pound baby carrots
- 2 tablespoons butter
- 1 tablespoon fresh dill - chopped
- Salt and pepper to taste
Instructions
- In a medium sized saucepan, bring water to a boil. Add the baby carrots and cook for 8-10 minutes, until tender. Drain and set aside.
- In the same saucepan, melt the butter over medium heat.
- Add the cooked carrots back to the pan and stir to coat them in the butter.
- Add the chopped dill and season with salt and pepper to taste.
- Continue cooking for 5 minutes, stirring occasionally, until the carrots are fully coated in the butter and dill mixture.