Dill Butter Carrots
Take carrots to the next level with this Dill Butter Carrots recipe. Tender, sweet carrots pair perfectly with butter and dill in this quick and easy side dish.
Servings: 6 servings
Ingredients
- 1 pound baby carrots
- 2 tablespoons butter
- 1 tablespoon fresh dill chopped
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- Pinch black pepper
Instructions
- Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, or until the carrots are tender.
- Remove from heat, and drain.
- Gently toss with butter, dill, and lemon juice. Season with salt and pepper.
Notes
- I used baby carrots for this recipe, feel free to use regular carrots cut into slices if you prefer. You can even use frozen carrots if you have those on hand!
- Substitute 1 tsp. of dried dill weed for 1 tbsp. of fresh dill weed.
Nutrition
Calories: 60kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 186mg | Potassium: 183mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10547IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg
