Dill Carrots Recipe

These dill carrots are quite possibly the perfect side dish. This is a simple, one-pot dish that only calls for a few ingredients you probably already have in the kitchen.

This is a recipe my mom made for me years ago. I was so impressed with it that I’ve been making it ever since. The nice thing about this little side dish is that it’s so easy and quick to prepare. You can also prepare it vegan or non-vegan to suit your needs.

A wooden bowl filled with dill carrots sitting on a wood cutting board.

This is my favorite way to eat carrots, and my little guy loves em’ too!

Can I Use Baby Carrots?

Absolutely! In fact, you don’t even have to slice them. You can put a bag of baby carrots into a pot with broth and make these as directed in the recipe below.

What To Serve With Dill Carrots

These carrots will pair well with just about anything. They go great with fish, chicken, beef, pork, or any number of plant-based dishes. Ideas to try are:

  • Roasted potatoes
  • Quinoa
  • Grilled chicken
  • Pork chops
  • Steak
  • Salmon
  • Cod
  • Trout
  • Rice Pilaf
An overhead view of a wood bowl filled with dill carrots.

Optional Toppings

You can garnish these dill carrots with one of three toppings:

  1. Fresh dill
  2. Extra sweetener
  3. Parmesan cheese

About The Ingredients

Carrots – These can be any color or variety you prefer.

Dried dill – While fresh dill will work, I highly recommend dried dill for this. It just works better in this recipe.

Chicken broth – No sugar added. You can use veggie broth, too, if you prefer that.

Honey – Or maple syrup

How To Make Dill Carrots

Ingredients for this dill carrots recipe collected in individual containers sitting on a cutting board.

Gather your ingredients

Sliced carrots in a white bowl.

Peel and slice your carrots.

Broth added to sliced carrots in a pot.

Put them in a pot with the broth and boil with the lid off until the broth is nearly cooked out and the carrots are soft.

Dill added to cooked carrots in a pot.
Sweetener added to dill and cooked carrots in a pot.

Turn off the heat and quickly stir in your dill (and sweetener if using) while the carrots are still very hot.

Dill carrots served in a wooden bowl.

Cool slightly and serve.

Storage

Store any leftovers in an airtight container in the fridge for up to three days if you use chicken broth and up to five days if you use vegetable broth.

Freezing

These will freeze well if packed properly. Freeze for up to 4 months.

Reheating

These can be reheated in a microwave or with a little extra broth in a pot on the stove.

More Healthy Vegetable Recipes

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A wooden bowl filled with dill carrots sitting on a wood cutting board.

Dill Carrots

A delicious side dish for the holidays or any time of year!
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 126kcal

Equipment

  • 1 small or medium pot

Ingredients

  • 1 lb. carrots
  • 1 tsp. dried dill (or 1 tbsp. fresh)
  • cups chicken broth (or veggie broth)
  • 2 tsp. honey (or maple syrup – optional)

Instructions

  • Gather your ingredients
    Ingredients for this dill carrots recipe collected in individual containers sitting on a cutting board.
  • Peel and slice your carrots.
    Sliced carrots in a white bowl.
  • Put them in a pot with the broth and boil with the lid off until the broth is nearly cooked out and the carrots are soft.
    Broth added to sliced carrots in a pot.
  • Turn off the heat and quickly stir in your dill (and sweetener if using) while the carrots are still very hot.
    Sweetener added to dill and cooked carrots in a pot.
  • Cool slightly and serve.
    Dill carrots served in a wooden bowl.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 126kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 4mg | Sodium: 812mg | Potassium: 778mg | Fiber: 6g | Sugar: 17g | Vitamin A: 37921IU | Vitamin C: 14mg | Calcium: 91mg | Iron: 1mg

Post from the Gracious Pantry® archives, originally posted on 12/28/09.

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16 Comments

  1. Those carrots look delicious!

    I’m going to add you to my blogroll, I hope that’s alright. 🙂 My site is pretty new, but every little bit helps!

    Also, how did you get foodbuzz to sponser you?

    Michelle

    1. The Gracious Pantry says:

      Hi Michelle,

      Of course! I’m honored. If you want to join foodbuzz, go to their web site and sign up to be a featured publisher. If they approve you, you’re in!

      Good luck,
      Tiffany

  2. Can you tell me how much agave you add to this recipe? I don’t see it listed on your ingredient list. It’s Thanksgiving here in Canada this weekend and I think this would be fantastic to make for our dinner! 🙂

    1. The Gracious Pantry says:

      Jen – So sorry. I actually took it out of the ingredients and forgot to take it out of the directions. You don’t really need it, but if you do want to put it in, it’s about 1-2 tsp.

  3. Thanks so much….I thought the agave might be too much with the caramelizing of the carrots. I’m making if for sure! 🙂 Your recipes are fantastic…thanks so much for sharing them with us all!

    1. The Gracious Pantry says:

      Thanks Jen! Hope you enjoy them!

  4. This looks great! I’ve been looking for some great veggies for sides. I can’t wait to try this one .!

    1. The Gracious Pantry says:

      Sheryl – If you liked the spinach, you’ll LOVE the carrots!

  5. Just made this tonight with just the chicken broth and they were delicious.

  6. These were delicious. I didn’t use the dill, because I didn’t have any. They were good without the honey, but I added the honey anyway.

  7. Looks so yummy! Does it reheat well?

    1. The Gracious Pantry says:

      Karen – Yes it does! 🙂

  8. Gonna make these for Christmas dinner. I know you’re probably busy w/yours, but I’m wondering about the boiling time…approx how long do they boil before broth is “just about cooked out”? I’m al little worried about over cooking to a mush. Thanks! & Mele Kalikimaka!

    1. The Gracious Pantry says:

      Reg – It won’t cook down to mush. It depends on the heat, but I would guess 20-30 minutes.

  9. Hey thanks for getting back to me. I did a test run last night. OMG! You’re right, no mush. Just deliciousness. This will be a regular for me. Have a great day!!!!

    1. The Gracious Pantry says:

      Reg – My pleasure! Glad you liked it! 🙂