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A simple and delicious way to prepare Fresh Carrots with Butter and Dill.
Delicious & Easy Carrots
There is just ‘something’ about the flavor combination of fresh carrots together with butter and dill! The flavor of sweet, earthy carrots is perfectly enhanced when tossed with melted butter and fresh or dried dill, plus a little salt and pepper to season.
I’ve lost count of the number of times, we’ve made this quick and easy side dish. It goes perfectly with simply roasted chicken, or a grilled steak. It’s also a perfect side dish with an Easter Ham, Thanksgiving Turkey, or a Christmas Prime Rib.
What is the best way to prepare carrots?
Steaming is one of the very best ways to prepare fresh vegetables – including carrots – since it preserves more of the nutrients than boiling in water.
Just be sure to avoid over cooking the carrots – the perfect doneness is when the carrots are fork tender but not too soft.
Why You’ll Love Fresh Carrots with Butter and Dill
- The combination of real butter and dill perfectly complements the sweet earthy flavors of fresh carrots.
- This easy side dish cooks up quickly so you can make it for any meal without a lot of time or fuss.
- This recipe can be made with fresh or dried dill so you can keep the ingredients on hand.
Key Ingredients & Substitutions
- Carrots – This recipe is specifically written for fresh carrots.
- Dill – We used fresh dill weed and finely chopped the fronds or leaves. (Don’t include the stem.) In a pinch, dried dill can also be used.
- Butter – We tend to cook with unsalted butter and add salt to season. But you can use salted butter if you have that on hand. (Just don’t add more salt to season this dish.)
- Salt and Pepper
Special Tools You’ll Need
- Cutting Board and Sharp Knife
- Various Measuring Spoons
- Medium Saucepan or Wide Skillet with Lid
- Steamer Basket
- Fork – To test for doneness.
- Colander
- Rubber Spatula
How do I make Fresh Carrots with Butter and Dill?
- Peel the carrots, then slice them into diagonal slices.
- Steam the carrots until fork tender.
- Drain the carrots and return to the pan.
- Add butter, dill, and seasonings and toss to coat.
- Serve immediately.
Cooking Tips & Tricks
- Try to purchase carrots that are large and equal in size to each other. (We purchased loose carrots instead of pre-packaged, bagged carrots.)
- When the carrots are of equal size, your slices will be of equal size too, and they will cook evenly.
Frequently Asked Questions
- Can I make Fresh Carrots with Butter and Dill ahead of time? Yes, you can. If you are making this dish ahead of time, I would suggest that you slightly under cook the carrots so they don’t get too soft when reheated.
- How do I reheat these carrots? I suggest reheating these carrots in the microwave, being careful not to overheat.
- How do I store the leftovers? Store in a covered container in the refrigerator.
- Can I freeze these carrots? You can, but just keep in mind that carrots tend to get soft and mushy after they’ve been frozen and thawed.
This Fresh Carrots with Butter and Dill recipe originally appeared on A Family Feast in November 2012. We’ve updated the photos and post, but the delicious recipe remains the same.
You might like these other Carrot Recipes
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Fresh Carrots with Butter and Dill
A delicious and simple way to prepare fresh carrots – with butter and dill.
Ingredients
- 2 pounds carrots (try to purchase carrots that are large and equal in size to each other. We purchased loose carrots instead of packaged carrots)
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1 tablespoon fresh dill, chopped somewhat fine (use half that of dried if you can not find fresh)
Instructions
- Peel and slice the carrots into diagonal slices between one half and three quarters of an inch thick.
- Place a steaming basket into a saucepan or wide skillet and add water until it reaches the bottom of the steaming basket. (You ideally want to avoid having the water seep into the vegetable steamer.)
- Place the carrots into the steamer along with 1/2 teaspoon of kosher salt. Cover the pan and bring the water to a boil.
- Reduce the heat to medium simmer and cook covered for 10-15 minutes (depending on the thickness of your carrot slices) or until fork tender. If your carrot slices are thinner, less time will be needed. Don’t overcook.
- Drain the carrots in a colander and return carrots to the pan, adding the butter, remaining salt, black pepper and dill. Stir to coat and serve immediately.
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Had company for a week. We all loved this recipe. My friend loved your site and will be using it.
Thank you so much Louise! Greatly appreciate you sharing our site with your friend!
I love dill with my carrots, I was just searching for a recipe to try for our Christmas Dinner and found your recipe. Clicked to like your FB page and realized your in the Boston area too. Not often I meet other bloggers around me! Just wanted to say hello.
Hello Tammi – Nice to make your acquaintance! 🙂