My wife started making these to find a way to use up the fresh dill we would get at the farm CSA we used to belong to. Whether it’s fresh or dried dill, these are a great side.
Pay attention to the directions though. I made them once and for some reason covered them. Christy came in right before dinner was “supposed” to be done and said, “Shouldn’t you have the lid off of those so that the water evaporates?”. I insisted that the directions said to cover them. I am sure you can guess who was right. I blame my old eyes and my stubbornness not to wear glasses.
3 cups peeled and sliced carrots
2 tablespoons butter
2 tablespoons brown sugar
1 ½ tablespoons chopped fresh dill
½ teaspoon salt
½ teaspoon black pepper
Directions
- Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.