Tender orange carrots cooked in a butter, brown sugar, and dill sauce. A colorful and flavorful vegetable side dish.
I was looking for a new winter vegetable side dish when my husband remembered his mom making this when he was younger. He didn't know the exact recipe so I looked it up online and made a few adjustments. I first tried it at Christmas with our Swedish Meatballs and fell in love. Then I had to make it again to go with other winter meals like Lamb & Guinness Shepherds Pie and Chicken and Wild Rice Hotdish. This is a wonderful warm vegetable side and I love the orange color. It's like sunshine on a plate.
It's like sunshine on a plate [Tweet this]
Everyone knows carrots are good for eyes but they are also delicious. [Tweet this]
Sweet Dill Glazed Carrots
1 pound carrots (either sliced or baby carrots)
2 Tbsp butter
2 Tbsp brown sugar
a few shakes of dried dill
Preheat oven to 350F
In a large bowl, melt the butter in the microwave and then mix in the brown sugar.
Toss the carrots (at room temperature--if they are cold just out of the fridge the melted butter will solidify again and be more difficult to coat the carrots) with the butter mixture until all the carrots are coated.
Sprinkle with some dill and toss more adding more dill as needed until all the carrots are coated with some dill.
Pour everything into a covered baking dish, cover, and bake at 350F for 30 minutes-1 hour until tender. Sliced carrots take less time than baby carrots (it all depends on the size of the carrot).
Makes 4-6 servings.
Other recipes mentioned in this post:
For more carrot side dish recipes check out:
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