Dilled carrots are the perfect side dish for your Easter dinner! They’re a “big dill”! Why? Because they’re delicious, beautiful, and good for you! You might even call them triple crown carrots!
When I was a young mom, like all good moms everywhere, I wanted my little family to eat more vegetables. I didn’t want to fall back on loading them all up with cheese or ranch dip.
So, I invented this recipe to kick carrots up a notch, and it has become an old family favorite. Heck, our grandkids could practically eat their weight in dilled carrots!
What’s to love about carrots made this way? For one, they’re crisp, buttery, a little bit sweet, and they are beautiful! Wait. That’s already three things!
They are also incredibly nutritious, loaded with vitamin A which is good for your eyes! All the better to find the most hidden Easter eggs. Plus, they are a good source of fiber and beta-carotene, a potent anti-oxidant!
Last but not least, they are super easy to fix, and IF there are any leftovers, they reheat beautifully!
The Quick And Easy Way To Make This Bright Beautiful Dish
You do not need to peel the carrots. Don’t. Much of the nutrition is in the peel, so a quick scrape is all that’s required. Just lop off the stem end and the tip if it’s wilted or brown.
I like to slice the carrots right into the skillet because it’s fast, the way I like to cook! For a smallish batch, like this recipe, I use a simple slicer. For larger, family-size quantities, a food processor is the most efficient.
The slickest way to make this dish is in a non-stick skillet with a tight-fitting lid. Cover the carrots and the other ingredients tightly and cook them over medium heat just to the point of crisp-tender. Then, uncover and turn up the heat a little bit.
Cook and stir as the liquid evaporates, leaving the carrots coated in a light, delicate glaze. The flavor is buttery and a little bit sweet with hints of onion and dill. Not too much; it’s just right.
Regardless of what you are having for the main dish, these dilled carrots will be an incredibly delicious, bright, and colorful side for your Easter table! Here’s a plate I served recently with Hassleback Potatoes and a quick and easy oven-baked salmon filet. The brilliantly colored carrots popped!
Create A Beautiful Table For Easter And Make Everybunny’s Favorite Carrots
- 1 pound carrots, scraped and sliced about 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 all the ingredients in a non-stick skillet with a tight-fitting lid.
- Cook, covered, on medium heat until the carrots are crisp-tender. Stir a time or two.
- Uncover and cook, frequently stirring until the water has almost evaporated.
- The butter and sugar will form a glaze.
- Don't overcook. The carrots should retain a bit of crispness.
- This dish can be made ahead and quickly reheated at serving time.
In our family, we think Easter is the most important holiday of the year. It is a time of joy and hope. The pandemic restrictions and confinement are beginning to ease up, and this year we can start to gather safely again, at least in small groups.
For our daughter, this brings her great joy and inspiration. If you’ve always wanted to set a lovely table for the occasion, I think you’ll find her sweet recent post a fun read! Happy Easter to all of you with love from our family.
What does your clan serve for Easter? Does the menu ever include the Easter Bunny’s favorite food, carrots? We’d love to hear about how you celebrate!
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