ByTiffany McCauley
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These dill carrots are quite possibly the perfect side dish. This is a simple, one-pot dish that only calls for a few ingredients you probably already have in the kitchen.
This is a recipe my mom made for me years ago. I was so impressed with it that I’ve been making it ever since. The nice thing about this little side dish is that it’s so easy and quick to prepare. You can also prepare it vegan or non-vegan to suityour needs.
This is my favorite way to eat carrots, and my little guy loves em’ too!
Can I Use Baby Carrots?
Absolutely! In fact, you don’t even have to slice them. You can put a bag of baby carrots into a pot with broth and make these as directed in the recipe below.
What To Serve With Dill Carrots
These carrots will pair well with just about anything. They go great with fish, chicken, beef, pork, or any number of plant-based dishes. Ideas to try are:
- Roasted potatoes
- Quinoa
- Grilled chicken
- Pork chops
- Steak
- Salmon
- Cod
- Trout
- Rice Pilaf
Optional Toppings
You can garnish these dill carrots with one of three toppings:
- Fresh dill
- Extra sweetener
- Parmesan cheese
About The Ingredients
Carrots – These can be any color or variety you prefer.
Dried dill – While fresh dill will work, I highly recommend dried dill for this. It just works better in this recipe.
Chicken broth– No sugar added. You can use veggie broth, too, if you prefer that.
Honey– Or maple syrup
How To Make Dill Carrots
Gather your ingredients
Peel and slice your carrots.
Put them in a pot with the broth and boil with the lid off until the broth is nearly cooked out and the carrots are soft.
Turn off the heat and quickly stir in your dill (and sweetener if using) while the carrots are still very hot.
Cool slightly and serve.
Storage
Store any leftovers in an airtight container in the fridge for up to three days if you use chicken broth and up to five days if you use vegetable broth.
Freezing
These will freeze well if packed properly. Freeze for up to 4 months.
Reheating
These can be reheated in a microwave or with a little extra broth in a pot on the stove.
More Healthy Vegetable Recipes
- Italian BBQ Herb Crookneck Squash
- Green Bean Casserole
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Dill Carrots
A delicious side dish for the holidays or any time of year!
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 2 servings
Calories: 126kcal
Equipment
1 small or medium pot
Ingredients
- 1 lb. carrots
- 1 tsp. dried dill (or 1 tbsp. fresh)
- 1½ cups chicken broth (or veggie broth)
- 2 tsp. honey (or maple syrup – optional)
US Customary – Metric
Instructions
Gather your ingredients
Peel and slice your carrots.
Put them in a pot with the broth and boil with the lid off until the broth is nearly cooked out and the carrots are soft.
Turn off the heat and quickly stir in your dill (and sweetener if using) while the carrots are still very hot.
Cool slightly and serve.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 0.25the recipe | Calories: 126kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 4mg | Sodium: 812mg | Potassium: 778mg | Fiber: 6g | Sugar: 17g | Vitamin A: 37921IU | Vitamin C: 14mg | Calcium: 91mg | Iron: 1mg
Post from the Gracious Pantry® archives, originally posted on 12/28/09.
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Those carrots look delicious!
I’m going to add you to my blogroll, I hope that’s alright. 🙂 My site is pretty new, but every little bit helps!
Also, how did you get foodbuzz to sponser you?
Michelle
Reply
Hi Michelle,
Of course! I’m honored. If you want to join foodbuzz, go to their web site and sign up to be a featured publisher. If they approve you, you’re in!
Good luck,
TiffanyReply
Can you tell me how much agave you add to this recipe? I don’t see it listed on your ingredient list. It’s Thanksgiving here in Canada this weekend and I think this would be fantastic to make for our dinner! 🙂
Reply
Jen – So sorry. I actually took it out of the ingredients and forgot to take it out of the directions. You don’t really need it, but if you do want to put it in, it’s about 1-2 tsp.
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Thanks so much….I thought the agave might be too much with the caramelizing of the carrots. I’m making if for sure! 🙂 Your recipes are fantastic…thanks so much for sharing them with us all!
Reply
Thanks Jen! Hope you enjoy them!
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This looks great! I’ve been looking for some great veggies for sides. I can’t wait to try this one .!
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Sheryl – If you liked the spinach, you’ll LOVE the carrots!
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Just made this tonight with just the chicken broth and they were delicious.
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These were delicious. I didn’t use the dill, because I didn’t have any. They were good without the honey, but I added the honey anyway.
Reply
Looks so yummy! Does it reheat well?
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Karen – Yes it does! 🙂
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Gonna make these for Christmas dinner. I know you’re probably busy w/yours, but I’m wondering about the boiling time…approx how long do they boil before broth is “just about cooked out”? I’m al little worried about over cooking to a mush. Thanks! & Mele Kalikimaka!
Reply
Reg – It won’t cook down to mush. It depends on the heat, but I would guess 20-30 minutes.
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Hey thanks for getting back to me. I did a test run last night. OMG! You’re right, no mush. Just deliciousness. This will be a regular for me. Have a great day!!!!
Reply
Reg – My pleasure! Glad you liked it! 🙂
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