Whenever there’s a family get-together, our grandkids ask for these. (And their moms are glad.)
Aren’t they awesome kids? This was taken Easter Sunday at our place. I can’t remember when I invented this dish but it was back on the farm when their moms were little. It’s become a staple at every holiday dinner. Who gets to take home any leftovers if there are any? Whoever gets there first!
I wrote the recipe to serve four and I’m going to go on record saying you will probably only make this small an amount once. It’s that good! Baylie, the tall willowy ginger on the left, could probably eat her weight in dilled carrots so I always make plenty!
So here’s how I do it nowadays. First of all, I use my food processor to do the work.
It’s a huge time saver because for family dinners, I make a 5 pound batch! I’ve also decided that peeling the carrots is a waste of carrot and my time. Right? I lop off the stem end, give them a quick scrape and run them through my Cuisinart with the thicker slicing blade.
I make them in my great big electric skillet! It’s the only one big enough!
The kitchen smells amazing when they’re cooking. Along the way I “check” (sample) more than actually needed to make sure they are cooked just right. I simply can’t help myself. Carrots are nutritious, am I right?
Dilled Carrots, a Family Favorite
A beautiful side dish. Crisp-tender sliced carrots with onion and dill in a slightly sweet, buttery glaze.
- 1 pound carrots, peeled or scraped and sliced 1/4" thick
- 2 Tbsp butter
- 2 Tbsp sugar
- 2 tsp dried dill weed
- 1 Tbsp instant minced onion
- salt and pepper to taste, can use seasoned salt
- 1 cup water
Combine everything in a non-stick skillet. Cook uncovered on medium heat, stirring frequently until carrots are crisp tender and water has almost evaporated. The butter and sugar will form a glaze. You may need to add a bit more water if carrots aren't cooking fast enough.
This can absolutely be made ahead and quickly reheated at serving time.
More of our family favorite recipes coming your way soon!
What else do the grandkids ask for when we get together? To name just a few; breadsticks, cinnamon rolls, mashed potatoes and gravy, salt and vinegar cucumbers, lemon cake, moist cocoa brownies, homemade ice cream, bruschetta, and probably everyone’s favorite, strawberry pretzel salad. Daughter Beckie is the designated strawberry pretzel salad maker so I’m going to corral her when school gets out and we’ll do a whole post on that classic!
Stay tuned. I’ll be sharing all our summertime favorites! “GB’s farm food”. Coming your way!!
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