Butter-Braised Baby Carrots with Dill

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.


  • 3 tbsp. unsalted butter
  • 1 bunch baby carrots, green tops removed with ½ in/12 mm. of the stem intact
  • ¼ cup/60 ml. homemade chicken stock or canned low-sodium chicken broth
  • 1 tbsp. sherry vinegar
  • 1 tsp. firmly packed light brown sugar
  • ½ tsp. kosher or fine sea salt
  • ¼ tsp. Freshly ground pepper
  • 1 tbsp. chopped fresh dill


  1. In a large sauté pan, melt the butter over medium heat and swirl to coat the pan. Add the carrots and stir to coat. Add the stock, vinegar, sugar, salt, and pepper and bring to a simmer. Reduce the heat to low, cover, and braise until the carrots are crisp-tender, about 10 minutes.
  2. Uncover the pan, increase the heat to medium-high, and cook, stirring frequently, until the sauce thickens to a syrup consistency and the carrots are tender, 3 to 5 minutes. Taste and adjust the seasoning. Remove the pan from the heat and toss in the dill. Serve immediately.