Dilled carrots

Like most people, I appreciate a side dish that takes care of itself, more or less, while I tend to other parts of the meal. When it’s fast and tasty, as this is, so much the better. I make this every other week or so, for it compliments all sorts of protein. I made it today with a roasted turkey breast.

This began as a Rosh Hashana recipe Mr. Knife Skills made. In that incarnation, whole carrots are peeled and sliced into little coins, honey is used in place of brown sugar, flat-leaf parsley instead of dill and margarine instead of butter if needed to be pareve.  It was delicious and of course symbolic to the holiday, but this way is faster and less sweet. And butter makes everything taste better, doesn’t it?

Dilled Carrots

1 lb. baby carrots
2 TB light brown sugar (granulated brown works very well)
2 TB unsalted butter
1 1/2 – 2 tsp. dried dill weed *
salt and pepper to taste, about 1/2 tsp of each

* if you have fresh, chop some and use  1 1/2 – 2 TB

Place carrots in a 2 qt. saucepan with enough water to cover. Bring to a boil then lower to a good simmer for about 25 minutes, or until the carrots are tender to your preference. Drain carrots and return to the pan. Add the brown sugar and butter, mix well, add s & p and dill and stir. Adjust seasonings if necessary and serve — without losing the sauce that’ll be on the bottom.

If you make the sliced coins variation, a large skillet works best.

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Tagged as: carrots, easy, Jewish holidays, side dishes