Buttered Baby Carrots with Dill
These buttered baby carrots are a delicious and easy-to-make side dish that goes well with any meal. The dill adds a fresh and herby flavor to the sweet carrots. Perfect for a quick weeknight dinner or a holiday feast.
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.
Notes
For an extra burst of flavor, squeeze a wedge of lemon over the carrots before serving.
To make this recipe vegan, replace the butter with 2 tablespoons of olive oil and omit the dill.
Nutrition
Calories: 120kcal
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