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Bright, Beautiful Dilled Carrots Made Easy

Bright, Beautiful Dilled Carrots Made Easy

Tender carrots are gently cooked with a little water, coated in butter, and finished with fresh dill, salt, and pepper. This colorful stovetop side dish serves four and takes about 20 to 25 minutes from start to finish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Carrots, peeled and sliced into 1/4- to 1/2-inch rounds, or baby carrots
  • 2 tablespoons Unsalted butter
  • 1 tablespoon Fresh dill, finely chopped
Seasoning
  • 1/2 teaspoon Kosher salt, or to taste
  • 1/4 teaspoon Freshly ground black pepper
Cooking Liquid
  • 2 tablespoons Water

Method
 

Step-by-Step
  1. Peel the carrots and slice them into uniform 1/4- to 1/2-inch rounds. If using baby carrots, leave them whole when small or halve thicker carrots lengthwise so the pieces cook at a similar rate.
  2. Place the carrots and 2 tablespoons of water in a skillet or saucepan. Cover and cook over medium heat for about 7 to 10 minutes, until the carrots are just tender.
  3. Remove the lid and drain any remaining water. Cooking off excess liquid before adding the butter helps the finished carrots become evenly coated instead of watery.
  4. Add the butter, kosher salt, and freshly ground black pepper. Toss the carrots over low heat until the butter melts and coats every piece.
  5. Remove the skillet from the heat and fold in the fresh dill. Taste and adjust the seasoning, then serve immediately while hot.

Notes

For dried dill, use 1 teaspoon instead of 1 tablespoon fresh dill and add it during cooking. Fresh dill should be added near the end so it keeps its color and flavor. Do not overcook the carrots; they should remain tender with a little bite. A small squeeze of lemon juice may be added with the dill if desired.