If you’re looking for a fast, fuss-free side that bursts with color and flavor, these Dill Buttered Carrots are about to become your new favorite. Tender carrots are simmered until perfectly soft, bathed in a buttery glaze, and finished with bright, aromatic dill—ready to steal the spotlight at any meal!
Why You’ll Love This Recipe
- Bursting with Fresh Flavor: The combination of sweet carrots, grassy dill, and creamy butter creates an irresistible, vibrant side every time.
- Quick & Simple: Ready in just 25 minutes with barely any prep, these Dill Buttered Carrots fit seamlessly into busy weeknights or holiday spreads.
- Minimal Ingredients, Maximum Impact: You just need a handful of everyday staples, yet the end result tastes like something special from a favorite bistro.
- Kid (and Crowd) Friendly: Their natural sweetness and buttery glaze make these carrots a hit with all ages—watch them disappear first at the dinner table!
Ingredients You’ll Need
One of the joys of this Dill Buttered Carrots recipe is how basic yet essential each component is. Every ingredient brings something special—texture, sweetness, savory undertones, or pop-of-green freshness—making this dish both striking and delicious.
- Unsalted butter: Provides a silky, rich base for the glaze without overpowering the carrots. Use unsalted so you can control the seasoning.
- Granulated sugar: Highlights the natural sweetness of the carrots and encourages subtle caramelization.
- Carrots: The star! Cut them on the diagonal for an elegant look and quicker, even cooking.
- Low-sodium chicken stock (or water): Adds savory depth and helps gently simmer the carrots until tender.
- Black pepper: Adds gentle heat that balances sweetness and highlights the carrots’ earthiness.
- Fine salt: Brightens and sharpens all the flavors without making the dish salty.
- Fresh dill: The finishing touch—herby, grassy, and full of aroma. Roughly chop so every bite gets a little green zing.
Variations
Don’t be afraid to make these Dill Buttered Carrots your own! This recipe is endlessly adaptable, so feel free to switch things up to suit your pantry, dietary preferences, or simply your mood.
- Vegan Version: Swap in a dairy-free butter and use veggie stock or water for a just-as-delicious plant-based side.
- Spice It Up: Add a pinch of crushed red pepper flakes, or a dash of smoked paprika, for a subtle kick and extra depth.
- Lemon Twist: Stir in a splash of lemon juice or a sprinkle of lemon zest with the dill for a lovely citrusy note.
- Herb Swap: Try parsley, tarragon, or chives if dill isn’t your thing—each brings its own unique flair.
How to Make Dill Buttered Carrots
Step 1: Start the Butter Glaze
Begin by melting the unsalted butter in a medium-sized skillet or sauté pan over medium heat. Once it’s beautifully melted, stir in the granulated sugar—it will dissolve quickly, lending just a hint of sweetness and helping build that irresistible glaze.
Step 2: Add Carrots & Seasonings
Next, add your sliced carrots to the pan and toss gently to coat each piece in that buttery goodness. Pour in the chicken stock (or water) along with the black pepper and salt. Give everything a good stir so the flavors begin to mingle.
Step 3: Simmer to Tender Perfection
Crank up the heat just until the liquid reaches a boil, then dial it back to a gentle simmer. Let the carrots cook, uncovered, for 15 to 20 minutes, stirring occasionally. You’re looking for them to become perfectly soft, with most of the liquid evaporated into a lovely, glossy sauce.
Step 4: Add the Dill & Finish
Sprinkle in the roughly chopped dill, stirring it into the carrots. Let everything cook for just 2 to 3 more minutes, so the dill stays vibrant and fragrant. Serve your Dill Buttered Carrots warm and enjoy every meltingly tender, herby bite!
Pro Tips for Making Dill Buttered Carrots
- Diagonal Cut for Even Cooking: Slicing your carrots on the bias isn’t just pretty—it helps them cook quickly and soak up the delicious glaze.
- Simmer, Don’t Rush: Let the carrots gently bubble until tender and the liquid reduces; this brings out their natural sweetness and gives the sauce its silky texture.
- Fresh Dill Makes a Difference: Add fresh dill right at the end for the brightest herbal flavor—dried just isn’t the same here.
- Balance with Stock: Chicken stock adds depth, but if you’re after a purer carrot flavor, water works beautifully for lighter results.
How to Serve Dill Buttered Carrots
Garnishes
For an extra pop, sprinkle another pinch of fresh dill right before serving, or finish with a flake or two of sea salt. A light dusting of lemon zest never hurts—especially during spring and summer dinners!
Side Dishes
Dill Buttered Carrots play well with nearly any main—think simply roasted chicken or salmon, tender pork loin, garlicky tofu, or a classic Sunday pot roast. They’re a gorgeous addition at holiday feasts but also the kind of veggie side that elevates regular weeknights.
Creative Ways to Present
Serve these carrots piled high in a shallow white bowl for dramatic color contrast, or tuck them onto a platter with sprigs of fresh dill for a rustic, family-style look. For parties, spoon them into mini ramekins for charming single servings—trust me, they’re always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Leftover Dill Buttered Carrots keep beautifully! Transfer them to an airtight container and refrigerate for up to 4 days. They stay tender and flavorful, ready for quick lunches or last-minute side cravings.
Freezing
Believe it or not, you can freeze these carrots! Once cooled, place them in freezer-safe bags or containers—they’ll keep for up to 2 months. Thaw them overnight in the fridge before reheating for best texture.
Reheating
To reheat Dill Buttered Carrots, simply warm them gently in a saucepan over low heat, adding a splash of water or stock if needed to revive the glaze. You can also microwave in short bursts, stirring every 30 seconds to ensure even heating.
FAQs
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Can I use baby carrots for Dill Buttered Carrots?
Absolutely! Baby carrots are a convenient time-saver and work just as well. Simply adjust the simmer time as they may cook a little faster than sliced whole carrots.
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What if I don’t have fresh dill—can I use dried?
You can substitute dried dill in a pinch (about one-third the amount), but fresh dill truly elevates the dish with its vivid aroma and taste. If possible, pick up a bunch of fresh—it makes all the difference!
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Are Dill Buttered Carrots gluten-free?
Yes! This recipe is naturally gluten-free as written—just be sure your chicken broth is certified GF, or use water to be certain.
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Can I make Dill Buttered Carrots ahead for a party?
Definitely! Prepare as directed, cool, and refrigerate for up to two days. Gently reheat on the stovetop just before serving and finish with extra dill for that fresh-from-the-garden burst.
Final Thoughts
If you’re craving a quick, colorful side that’s big on flavor, these Dill Buttered Carrots absolutely deliver. I can’t wait for you to try them—whether it’s a weeknight dinner or your next holiday spread, they’re guaranteed to earn rave reviews from everyone at the table!
Print
Dill Buttered Carrots Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Dill Buttered Carrots are a flavorful and easy side dish that pairs perfectly with any main course. The combination of butter, dill, and a hint of sweetness enhances the natural sweetness of the carrots, creating a dish that is both comforting and delicious.
Ingredients
Ingredients:
- 2 tablespoons unsalted butter
- 2 teaspoons granulated sugar
- 1 lb carrots, peeled and cut on the diagonal in 1/4-inch thick
- 3/4 cup low-sodium chicken stock or water
- 1/2 teaspoon black pepper
- 1/4 teaspoon fine salt
- 2 tablespoons dill, roughly chopped
Instructions
- Melt Butter: In a medium-sized pan over medium heat, melt the butter. Add sugar, stirring to combine.
- Add Carrots: Toss in the carrots, then add chicken stock, black pepper, and salt. Stir well.
- Simmer: Bring to a boil, then simmer until the liquid evaporates and carrots are soft, about 15-20 minutes.
- Add Dill: Stir in the dill and cook for an additional 2-3 minutes.
- Serve: Serve warm and enjoy!
Notes
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 8g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 20mg
