Take your carrots from “dull” to “dill” with this sweet, herbaceous side—a skillet full of sunshine.
Tired of the “same-old same-old” when it comes to cooking carrots? I don’t blame you. It can be hard to conjure up a carrot-based dish that keeps your dinner guests interested. But don’t fret—that’s what dill carrots are here for. In just three simple steps, you’ll have glazed and golden carrots that taste garden-fresh.
All cooked in one skillet on the stove, dill carrots are drenched in butter, maple syrup, and fresh dill, plus a good dose of salt and pepper. This mild but mouthwatering combo is simple and savory, with a hint of sweetness. Each piece of carrot is cooked to tender perfection so that it practically melts in your mouth. For this reason, dill carrots can be both a household favorite and an American restaurant’s dream side.
There’s something nostalgic about dill carrots with classic mains like steak and potatoes or meatloaf. Or, if you’re like me, veggie burgers. My mom used to create these tasty pairings all the time, and sometimes she still does. However you choose to dish it out, keep in mind that your family might just fall in love with it.
Growing your own dill and carrots
Fortunately, both carrot and dill plants are easy to grow, even for newbie gardeners. As long as you have fertile, regularly watered soil that gets a lot of sunshine, you’re golden. Oh, and protect your dill plant from the wind.
Both plants can be sown in the spring, just after the last frost. You can start to harvest dill throughout the summer, plucking off fronds to use in your dishes whenever you’d like. Carrots, on the other hand, will take slightly longer to crop up, and when they do, you’ll see their little green tufts sticking out of the ground. It’s the coolest thing to grow your own plants and use them in your recipes. Of course, do your own research to see if gardening is for you!
How do I store leftovers?
Once cooled to room temperature, your leftover dill carrots can be stored in an airtight container. Refrigerate them like this for 3-5 days, or freeze for up to a month. Thaw them in the fridge overnight and then reheat on the stove. Melt a knob of butter in a pan, add the carrots, and reheat, stirring occasionally for about 5-10 minutes.
Serving suggestions
Craving a classic American dinner that might bring back childhood memories? Serve dill carrots with some Steak And Potatoes, an Easy Low-Carb Paleo Meatloaf and Healthy Mashed Sweet Potatoes, or this Instant-Pot Chicken And Rice. Pssst, want my personal recommendation for a memorable vegetarian meal with dill carrots? Pair them with Black Bean Burgers, Parsnip Fries, and Low-Carb Potato Salad With Cauliflower. That’s a veggie-lover’s picnic spread right there!
Ingredients
- 4 cups carrots peeled and sliced
- 3 tablespoons butter
- 2 1/2 tablespoons maple syrup
- 2 tablespoons fresh dill chopped, plus more for garnish
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the sliced carrots in a large skillet and add just enough water to cover them.
- Boil water over medium heat, then simmer until evaporated and carrots are tender, about 7-10 minutes. Check for desired consistency by piercing the carrots with a fork.
- Add the butter, maple syrup, fresh dill, salt, and black pepper; stir to combine. Toss the carrots until they are evenly coated with the glaze, and serve immediately, garnished with extra dill.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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