Glazed Carrots with Dill

Glazed Carrots with Dill is a delicious side to serve with your meals. The orange and honey make a light glaze for the carrots and the dill weed adds an extra flavor that is light and tasty.

Carrots are a loaded with vitamin A and C. Eaten raw or cooked, the sweet flavor is pleasing to the palate. I tried this recipe for lunch one day, years ago, while babysitting. The kids loved the Glazed Carrots with Dill. Their parents were surprised to hear that they actually tried a new vegetable.

I never had to worry about my family eating vegetables. Especially my son Daniel. I made a point to buy an extra bag of baby carrots when I did my grocery shopping. One just for Daniel to snack on and one for my healthy vegetarian recipes. He loved his carrots.

For this recipe you will need:

4 medium carrots, thinly sliced diagonally
1/2 c. water
2 tsp. butter
1 tbsp. orange juice
1 tbsp. honey
1/4 tsp. cinnamon
1/2 tsp. fresh dill weed

1. Bring the carrots to a boil in a medium skillet over medium-high heat. Cover and cook until the liquid evaporates and the carrots are crisp-tender. About 4 - 5 minutes.

2. Add the orange juice, honey, cinnamon and dill weed. Cook about 3 minutes, stirring the carrots occasionally to get an even glaze. Carrots are ready when lightly browned

Try this Glazed Carrots with Dill recipe with one of my chicken recipes.