Honey Dill Carrots Food

HONEY DILL GLAZED CARROTS

Steps:

• In a large skillet, place the carrots with enough water to just cover the carrots. Bring to a boil over high heat, then simmer until all of the water has evaporated, 20 to 25 minutes.
• When the skillet is almost dry,turn off the heat and add the butter, honey and brown sugar. Stir with the carrots until the sugar has dissolved.
• Sprinkle the dill over the carrots and toss until evenly distributed.Serve hot!

HONEY GLAZED CARROTS

Steps:

• In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

STEAMED CARROTS WITH LEMON-DILL VINAIGRETTE

Steps:

• Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped dill, lemon zest and 1/2 teaspoon salt. Set aside.
• Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.
• Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Gently toss the warm carrots with the dressing in a large shallow serving dish. Allow the dressing to absorb into the carrots for 5 minutes before serving.

CARROTS WITH DILL

Steps:

• Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.

HONEY DILL CARROTS

Steps:

• In a medium saucepan, cook carrots, covered, in about 2 inches of water for 10 to 12 minutes, or until tender but not mushy.
• Add honey and dill; stir until coated.
• Drain off any excess water; stir in butter to coat.
• *Note: I usually use bagged whole baby carrots because it's faster and easier. I also double or triple the recipe for family gatherings.

HONEY-DILL SHREDDED CARROTS

Steps:

• Shred the carrots using the shredding blade of a food processor or the large holes on a grater.
• Put the carrots in a microwaveable dish with cover.
• Add the remaining ingredients and toss together to mix.
• Cover and microwave on high for two minutes. Toss to mix again.
• Cover and microwave another two minutes. Toss and test doneness and seasonings.
• If necessary, adjust the seasonings, cover and microwave for another minute.
• The carrots are done when they are still a bit crunchy but have lost their raw flavor. Serve as a hot and steamy side dish.

RUTABAGAS AND CARROTS WITH DILL DRESSING

Steps:

• Preheat oven to 375 degrees.
• Toss rutabagas and carrots with olive oil, salt and pepper. Spread in a single layer on a baking sheet that has been sprayed with non-stick cooking spray, and bake the vegetables for 30-40 minutes, stirring every ten minutes, until the vegetables are tender and have begun to caramelize.
• Combine white balsamic vinegar, honey, dill weed and additional dashes of salt and pepper in a small jar or whisk them together in a small bowl.
• Put the roasted vegetables in a serving dish and pour the dressing over them, stirring to combine. Serve warm or at room temperature.

DILLED CARROTS

Steps:

• 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.

CARROTS IN DILL BUTTER

Steps:

• In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.