Simple, healthy and super quick to make – these carrots with dill are a good last minute addition to any weeknight main.
I actually learned this dish in a cooking class I took ages ago. The version in class was cooked with a lot more butter and much longer than I would have preferred. The results were a bit too soft and buttery for me.
It gave me the idea though. Cut the cooking time in half, the butter in half and this really makes the dill pop in the dish. It makes it something quick and easy to throw together when you need a side in a hurry and you’re stuck for ideas. For some reason we always have carrots in the fridge.
I keep dill in the freezer for these situations as well. Obviously not as good as fresh dill but it’ll do in a pinch. Our house is about 50/50 odds on having dill in the fridge any given night.
The key here is you want to keep the carrots fairly crunchy, don’t overcook them.
This dish always mildly surprises me when I cook it. So simple, so tasty and super healthy, and a great way to get rid of all those carrots multiplying in my fridge.