Buttered Dill Carrots–for kids, too!
A few weeks ago, Jeff and I were grocery shopping for Easter lunch and making up the menu as we wandered the aisles of Larson’s Cash Saver. We stumbled across one of the “Pick 5” selections, frozen carrots. Jeff loves carrots (not a favorite of my kids), but into the buggy and onto the Easter menu they went. These Buttered Dill Carrots were so good, even my kids ate them with compliments afterward. A true winner!
FYI: The recipe I used is actually taken from the microwaveable side pairing we recommend for our Chicken Tetrazzini. I just cooked these on the stove and used dill seed instead of dill weed. You can always drop the dill or use just a smidgen if dill is not your favorite herb.
- 2 lbs. frozen or fresh sliced carrots (if using fresh, they will take longer to cook)
- 1/2 cup water
- 2 T butter
- 2 T light brown sugar
- 1/8-1/4 t. dill weed or dill seed (dill seed is stronger than dill weed)
- salt and pepper to taste
Cook carrots in water until tender. Add butter, brown sugar, and dill. Add a little salt and pepper, toss, and taste. Adjust salt and pepper to your preference. If you want them a little sweeter, add more brown sugar. Cover and allow to rest and flavors to blend for 10-15 minutes.
In 2005, Karen Kurr began selling her Cajun and southern dishes at local farmers markets. Today, her frozen meals are still made from scratch in Oxford, Mississippi, and sold in 200 Kroger stores, independent retailers and online. Karen’s passion is simple: to help bring families back to the dinner table. Her products make dinner easier when you are short on time. Karen continues to share family recipes with loyal customers on hottytoddy.com, the NoTime2Cook website and on social media.
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