Buttered carrots with dill

    40 min

    This is a deliciously different way to prepare carrots, and goes particularly well with seafood. If you cannot get your hands on dill seeds, go for dried or fresh chopped dill instead. Enjoy!

    172 people made this

    Serves: 6 

    • 8 carrots, peeled and sliced into 2.5cm pieces
    • 120ml water
    • 2 tablespoons butter
    • 1 teaspoon caster sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon dill seeds

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

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

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    Reviews in English (134)


    Nice change from regular buttered carrots - I used a steam in bag of carrots to save on time and used dill weed instead of dill seed. Overall, very good.  -  04 Jan 2011  (Review from Allrecipes US | Canada)


    My whole family enjoyed this recipe. I would suggest that one start checking the carrots at 20 minutes so there is just a slight bit of crunch to the carrots. Otherwise it is easy to overcook them.  -  29 Oct 2005  (Review from Allrecipes US | Canada)


    We loved these! They are similar to "Buttery Cooked Carrots," also found on this site but with a twist (thanks to the dill). I used dillweed as it was all I had on hand and I had to uncover towards the end as the water didn't seem to be evaporating but the carrots were done. My daughter, who ate the most of all of us, asked me to make more when they were gone!! Will keep this easy sidedish around! Thanks Michele!  -  12 Jan 2003  (Review from Allrecipes US | Canada)