Orange-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, as in the Orange and Brown Sugar Glazed Carrots in the similar and related recipes. It gives the carrots a different and lighter flavor. It is a quick, easy and delicious side dish that goes well with many meals.

Ingredients

• 2 pounds baby-cut carrots (see notes below)
• 1-1/12 cups water
• Salt and pepper to taste
• 1 teaspoon sugar, more to taste
• 1/2 cup orange juice
• 2 tablespoons butter, preferably unsalted
• 1 tablespoon chopped fresh dill weed (can use 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 pieces.

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