Dilled Carrots Recipe

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Most people don't think of pairing dill and carrots. But my family agrees that dill adds a nice tang to this slightly sweet vegetable. An herb that is easy to grow, dill also looks lovely in the garden.—Verona Koehlmoos, Pilger, Nebraska
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:3-4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 3-4 servings

Ingredients

  • 2 to 3 cups sliced carrots
  • 1/4 cup diced green pepper
  • 2 tablespoons minced fresh dill
  • 1 tablespoon honey
  • 1 tablespoon butter
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger

Nutritional Facts

1 serving (3/4 cup) equals 71 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 346 mg sodium, 11 g carbohydrate, 2 g fiber, 1 g protein.

Directions

  1. In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Add remaining ingredients. Cook over low heat for 1 to 2 minutes or until hot. Yield: 3-4 servings.
Originally published as Dilled Carrots in Taste of Home August/September 1994, p41

Nutritional Facts

1 serving (3/4 cup) equals 71 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 346 mg sodium, 11 g carbohydrate, 2 g fiber, 1 g protein.

Reviews for Dilled Carrots

AVERAGE RATING
   (3)
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MY REVIEW
Reviewed Jun. 14, 2013

"Nice, simple recipe with good flavor. I left out the green pepper and salt, and it was still very good."

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