Yep, kinda sounded weird to me. Buuuutttt, Allrecipes.com had this as a pretty highly rated recipe, so I figured it couldn’t hurt to give it a whirl. I cooked all my baby carrots, but only made a mini batch of the recipe at first. As soon as we tasted it I went back into the kitchen to make a double batch of it.
It’s worth a shot, the worst you can lose is about a dollar worth of carrots!
Place 1lb sliced or baby carrots in a medium sized saucepan and fill with water until carrots are just covered. Bring to a boil over medium heat and add about a teaspoon of salt.
When carrots are tender, drain and set aside momentarily (you will want a tiny bit of the water on them, so don’t let them literally dry out. Return the saucepan to the stove and add
1 Tbsp Earth Balance or your favorite buttery spread
1 Tbsp Brown Sugar, Agave, or Maple Syrup
Heat just until the brown sugar and the butter have melted. Throw the carrots back in the pot and glaze with the butter / sugar mixture.
2 tsp dried dill weed, or 1 Tbsp fresh dill weed
salt and pepper to taste
Toss to coat.
Toddler, omnivore husband and Izzy approved.