Glazed Carrots with Dill
Serves 4 to 6
This recipe is prepared like most glazed carrots. However, dill is added instead of the usual spices, like cinnamon and brown sugar, as in the version in the similar and related recipes links. It gives the carrots a whole different flavor. It is a quick, easy, healthy and delicious side dish that goes well with many meals.
- 2 pounds baby-cut carrots (see notes below)
- 1-1/12 cups water
- Salt and pepper to taste
- 2 teaspoons sugar
- 1/2 cup orange juice
- 2 tablespoons butter, preferably unsalted
- 1 tablespoon chopped fresh dill weed (or 2 teaspoons dried)
Place carrots and water in a large skillet. Add salt and pepper to taste. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until tender, about 25 minutes depending on size and age. Remove the lid and add the sugar, orange juice and butter. Add the dill. Cook over high heat until most of the moisture has evaporated and the carrots are lightly glazed. Taste for seasoning. Serve immediately.
Notes: Baby-cut carrots are actually large carrots cut to size. If you prefer to use real baby carrots, clean them and adjust the cooking time as they will probably cook more quickly. Alternately, you can use mature large carrots. Peel and cut on the bias into baby-cut size.