I’m not one to add sugar to my main courses—especially when the veggies are already naturally sweetened. But I have been surprised by how this little tweak has been a huge hit with my entire family, especially with my kids, who normally prefer their carrots raw. This recipe also make excellent use of the dill that was in this week’s share. Serve with salmon and dill sauce [http://www.nativesonfarm.com/news/2017/10/8/a-very-dill-dinner], and coconut-oil roasted broccoli and you have a hearty meal straight from your share!
The cooking times listed here are for the larger carrots. Reduce cooking time if using smaller carrots.
Barely Carmelized Carrots and Dill
- one bunch carrots, topped and peeled
- 2 tablespoons butter
- 1-2 tablespoons brown sugar
- 2 tablespoons chopped fresh dill
- salt and pepper to taste
Place carrots in a non-stick skillet and add just enough water to cover. Bring to a boil, then simmer until the water had evaporated and the carrots are tender, all through (about 20 minutes). Add butter, brown sugar, dill, salt and pepper, and cook until carrots are nicely browned and coated. Serve hot.