Friday, August 23, 2013

Maple Dill Glazed Carrots





These Dill glazed carrots make a delicious side dish that is one of my personal favorites. 


  • 4 cups of carrots cut into chunks
  • 1/4 cup water
  • 2 tablespoons butter
  • 2 tablespoons maple syrup (brown sugar can be used in place of the maple syrup if you don't have any)
  • 1 tablespoons of fresh dill, or 1 teaspoon of dried dill (Or more depending on your preference)
  1. Place all the ingredients into a frying pan large enough to hold all the carrots, except for the dill.
  2. Cover and allow the carrots to cook for 3-5 minutes until tender but still have a firm bite to them.
  3. Remove the cover and let the water evaporate, forming a sauce with the butter and syrup. Keep a close eye on the pan, you don't want the carrots to burn or over cook.
  4. Take off heat, add dill.


13 comments:

  1. That looks delicious and such a great side dish. Tis the season for fresh root veggies!!

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  2. Do you serve these cold or hot? Looks delicious, by the way

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    Replies
    1. I usually serve these warm, and if there are any left over, it would taste good cold too.

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  3. These look like something I should try making!

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  4. Thank you so much for this recipe, I will try them this weekend, just bought fresh carrots at the farmers market

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  5. Wonder if that would work for turnip, too: turnip and carrots cooked with a little brown sugar, butter, and dill? I usually mash turnip with carrot as its the only way I can stand eating it as the carrot sweetens up the turnip a bit. BTW, I'm Canadian so not sure if that's turnip or rutabaga if your'e American. I'm fresh veggie feasting as we got the first decent green beans and wax beans in about three years at the market last week: everything has been full of rust for at least two years, wizened up and not worth buying. Anyone know what's gone wrong with the beans?

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    Replies
    1. Adding Turnip, what a great idea. I am quite sure it would work together very nicely. Thanks for the tip.

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  6. Step 1 says add all ingredients, but step 4 says add dill. Do you add the dill at the beginning or the end? I'll be trying this one. It sounds great. Thank you!

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    Replies
    1. Add the dill at the end of the cooking process.

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  7. I've done carrots with the butter and brown sugar to glaze but like the idea of dill at the end. Yummy.

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  8. Char, these sound and look so good. I have never tried this method of cooking carrots before but I'll be making these this coming week. Since carrots keep so well I almost always have a bag in the fridge for those times I need a raw or cooked veggie when the crispers are near empty.

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  9. These sound awesome! I make maple glazed carrots all the time with butter, brown sugar and local syrup with a little bit of maple herb rub. Never thought to add dill! Definitely trying your version tonight with my heirloom white carrots. By the way Charlotte, keep an eye on my blog this weekend and I'll be posting about all the crazy heirloom cucumbers I was talking about with the cucumber tomato salad!

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  10. Looks good and the food sound yummy!!!

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