Sautéed Carrots with Butter and Dill

Carrots are the in-season vegetable we’re highlighting today, in one of the easiest side dishes you can whip up on a busy night. The most time consuming part of making this delicious recipe is slicing the carrots. Then simply put them in a sauté pan, bring to a simmer, toss in butter and dill, and serve! The salt and butter balances the sweetness of the carrots beautifully, making a versatile accompaniment to a roast chicken, a beef tenderloin, or your favorite baked fish.

NOTE: If you’ve been disappointed by mushy cooked carrot dishes in the past, give this one a try! The quick method of sautéing prevents overcooking the veggies, ensuring they still have a bit of tooth when you serve them. The truth is I don’t actually like carrots very much, but I love this dish!

Sauteed Carrots with Butter and Dill
(Original recipe: Ina Garten)

6 C (about 2 lbs) carrots, peeled and sliced diagonally in 1/4″ slices
1/3 C water
1 tsp kosher salt
1/4 tsp freshly ground black pepper
2 TBSP unsalted butter
1-1/2 TBSP chopped fresh dill

Place the carrots, water, salt and pepper in a large sauté pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through.

Add the butter and sauté for another minute, until the water evaporates and the carrots are coated with butter.

Take the pan off the the heat, add the dill, and toss to coat. Sprinkle with salt and pepper and serve.

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