Ingredients Jump to Instructions ↓

  1. 1 pound whole carrots

  2. 3 tablespoons butter

  3. 1 teaspoon dried dill weed

  4. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Wash carrots and peel if necessary. Trim ends. You can cook these whole if they are fairly small; otherwise cut the carrots into 2" chunks. Place in large pan and cover with cold water. Bring to a simmer over high heat, then reduce heat to low and cook carrots for 8-12 minutes until tender when pierced with a knife.

  2. Drain carrots and return to pan. Add butter, dill, and salt and pepper to taste. Cook, shaking pan occasionally, until carrots are glazed. Serve immediately. Serves 4-6


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