Caramelized Dill Carrots Recipe
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These caramelized dill carrots are quite possibly the perfect side dish.
This is a recipe my mom made for me years ago. I was so impressed with it, I’ve been making it ever since. There’s just something about a caramelized carrot that gets me salivating. The full-bodied flavor induces a fabulously tasty explosion in your mouth. Add a little dill and… man oh man, is it ever good!\
The nice thing about this little side dish is that it’s so easy and quick to prepare. You can also prepare it vegetarian or non-vegetarian to suit your needs.
This is my favorite way to eat carrots, and my little guy loves em’ too!
More Healthy Vegetable Recipes
Caramelized Dill Carrots Recipe
Caramelized Dill Carrots
A delicious side dish for the holidays or any time of year!
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Servings: 4 servings
Calories: 61kcal
Ingredients
- 1 lb. carrots
- 1 tsp. dried dill (or 1 tbsp. fresh)
- 1 ½ cups chicken broth (or veggie broth)
- 2 tsp. honey (or maple syrup – optional)
Instructions
- Peel and slice your carrots.
- Put in a pot with chicken broth or water and boil with the lid off.
- When the water is just about cooked out, reduce heat to low and allow your carrots to cook slowly (caramelize). Stir frequently so they get a little brown around the edges, but don’t allow them to burn.
- When the carrots have caramelized, turn off the heat and quickly stir in your dill (and sweetener if using) while the carrots are still very hot. Stir well.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 0.25the recipe | Calories: 61kcal | Carbohydrates: 13g | Protein: 1g | Sodium: 403mg | Potassium: 474mg | Fiber: 3g | Sugar: 7g | Vitamin A: 19015IU | Vitamin C: 13.4mg | Calcium: 65mg | Iron: 1.1mg
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
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
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! 🙂
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.
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!
Thanks Jen! Hope you enjoy them!
This looks great! I’ve been looking for some great veggies for sides. I can’t wait to try this one .!
Sheryl – If you liked the spinach, you’ll LOVE the carrots!
Just made this tonight with just the chicken broth and they were delicious.
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.
Looks so yummy! Does it reheat well?
Karen – Yes it does! 🙂
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!
Reg – It won’t cook down to mush. It depends on the heat, but I would guess 20-30 minutes.
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!!!!
Reg – My pleasure! Glad you liked it! 🙂