Crash Test Vegetarian

Vegan to Omnivore outreach program

Sugared Dill Carrots

on February 29, 2012

Yep, kinda sounded weird to me.  Buuuutttt, 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!

Sweet Dill 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.

Sprinkle with
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. 

2 responses to “Sugared Dill Carrots

  1. Sophie says:

    This is not a weird recipe but a tipical classic French recipe.
    It still is & realy good one! Yum!

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