Sunday, April 5, 2009

Baby Carrots with Dill Butter

This past weekend, Nebraska was treated to a Spring blizzard. The ground was so warm here that we didn't really have much accumulation but just to the north of us, they received 11 inches. I am ready for warmer weather so I can plant my herbs. For my birthday this year, my husband gave me an AeroGarden. It's a nice treat to be able to pick herbs even when there is snow on the ground. I've never done a lot of cooking with dill, so I was anxious to try Baby Carrots with Dill Butter. In addition to being pleasing to the eyes, the flavors were yummy!

Baby Carrots with Dill Butter
Adapted from All Recipes

1 (16 ounce) package baby carrots
4 tablespoons margarine
1 tablespoon chopped fresh dill
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 20 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.


  1. Hi,
    Just "popped" in from the foodie blogroll and thought I would take a moment to say, not only do I LOVE Baby Carrots with Dill, I too collect cookbooks!


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