Butter-Braised Baby Carrots with Dill

Preparation info
  • Serves


    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

The simplicity of this braised dish, served with roast chicken or an herb- or dried-fruit-stuffed pork loin, is what I crave in the springtime when it’s still damp and chilly. Freshly dug baby carrots, with their bushy green tops, are naturally sweet. Just give them a good scrub with a vegetable brush and skip peeling them. Keep a bit of the green stem attached to give the finished dish a pretty, rustic look. It’s easy enough for a weeknight meal, yet special enough for a dinner party.