Dill glazed carrots are perfect for Easter dinner or family gatherings. Ordinary carrots are transformed into a colorful, delicious, beautiful, and good-for-you dish—you might say they're a really "big dill"!
Honest to Pete, our grandkids always ask for these and cucumber salad (they call them "cukies") when we have a big meal together. Both veggies pair well with everything; at least, that's what the kids think!
I've always had a thing for carrots because they are artful and fun.
But the vegetable itself is, for me, a feast for the eyes and the tummy!
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 end up loading them all with cheese or ranch dip.
I invented this recipe many years ago to kick carrots up a notch, and it has become an old family favorite. This was before air fryers and instant pots. Often, vegetables were overcooked, and I couldn't blame my little girls for turning up their noses.
I wanted to keep a nice crisp-tender carrot, so I began experimenting with a little butter, a small amount of sugar, onion, and dill to bring out the flavor. The girls' young palettes weren't accustomed to many different herbs, but dill tasted familiar.
What's to love about glazed carrots made this way? For one, they're crisp, buttery, a little bit sweet with a hint of dill, and beautiful! Wait, that's three already, isn't it?
They are also incredibly nutritious and loaded with vitamin A, which is good for your eyes—all the better for finding 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!
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. If the carrots are wilted or brown, just lop off the stem end and the tip.
I like to slice the carrots right into the skillet because it's fast, and that's how I want to cook! Like this recipe, I use a simple slicer for a smallish batch of glazed carrots. For larger, family-size quantities, a food processor is the most efficient.
My food processor is a huge time saver because I make a 5-pound batch for family dinners! Running all those carrots through my Cuisinart food processor with the slicing blade takes very little time.
The slickest way to make this dish is in a skillet. Put all the ingredients in the skillet and cook uncovered on medium heat, stirring frequently until the carrots are crisp-tender and the water almost evaporates.
I wish I could be exact about the amount of water you will need, but even the water content of the carrots can vary and make a difference. I like to make this dish when I can bustle around in the kitchen and keep an eye on it.
Please don't throw out the extra water that might remain when the carrots are cooked. It contains everything that creates a delicious glaze. I have, at times, moved the carrots out of the pan or to the side and tuned up the heat to force the evaporation to move along!
Cook and stir gently as the liquid evaporates. The butter and sugar will combine and coat the carrots 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.
You can absolutely make this dish ahead and quickly reheat it at serving time.
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! I recently served a plate with Hassleback Potatoes and a quick and easy oven-baked salmon filet. The brilliantly colored carrots popped!
A beautiful side dish. Crisp-tender sliced carrots with the perfect amount of onion and dill in a slightly sweet, buttery glaze.
* You can cover the carrots at first to speed up the cooking time, but they need to be cooked uncovered until the water evaporates and a glaze forms.
Hint: Don't increase the amount of water proportionately when you increase the batch size. You can add a little water if needed. For example, I start with 2-3 cups of water when I cook five pounds.
In our family, Easter is the most important holiday of the year. It is a time of joy and hope. I always poll the grandkids and kids well ahead of time for their menu requests! Our daughters are both great cooks, and we all share in the cooking!
What does your clan serve for Easter or other big family gatherings? 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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