I made these
as a side dish one night for my Maple Sage Pork Tenderloins. (recipe for the Pork HERE.) They went together
very well! The sweet buttery carrots are
complimented so well by the salt, pepper and dill. I think they would be a perfect accompaniment
to just about any meat main course.
Ingredients:
2 lb. bag
baby carrots
4 Tbls. butter
3 Tbls. brown
Sugar
1 tsp. dried
dill (although you could use fresh. In
which case you’d increase the amount to about 1 ½ Tbls. Of fresh)
½ - ¾ tsp.
salt
½ tsp. black
pepper
Directions:
Place
carrots in a pot with a lid. Pour in
water about half to two-thirds the height of the carrots. Cover the pot. Bring
to a boil over medium heat; lower heat and simmer until the carrots are tender.
About 40 minutes. Be sure you don’t run
out of water in the pot.
Drain the
carrots. Stir in butter, brown sugar, dill, salt, and pepper and serve
immediately.
No comments:
Post a Comment