I’ve said this before, but my mom’s candied carrots were one of the reasons my love affair with vegetables began at a young age. There were never leftovers: my siblings and I often had seconds, and if there were any left – thirds. I don’t recall there ever being leftovers (I make a little extra, so we will have leftovers, and they are great on round two).
Now when I make these for my family, my toddler will eat all the carrots on his plate before digging in to anything else. And I love that, because they are super easy to make. Peel & chop, throw it all in a pot, and turn it on. Since I’m usually serving these with a roast meat of some sort, I like to prepare it all while the roast is in the oven, and then turn the stove on when the meat comes out – that way I’m forced to let my roast rest the appropriate 10-15 minutes.
The molasses-free carrots are have a lighter and brighter flavor that I prefer in warm weather, while the candied version has a heartier flavor that is great in the cooler months. Carrots are a fairly sweet vegetable, so you don’t need much molasses if you are making the candied version, and overdoing it will make them heavy and less appealing.
Dill Carrots / Candied Dill Carrots
Adapted from my mom’s go-to carrot recipe.
I like these a little toothy, but they are also delicious on the soft side. You don’t need exact amounts of any of these ingredients, and I usually don’t measure, but have provided them here as guidelines.
- 6 medium-large carrots
- a splash (approximately 2 tbsp.) of water
- a knob (approximately 1-2 tbsp.) of butter
- a sprinkle (approximately ½ tsp.) of dill
- optional (for candied carrots): a drizzle (approximately ½ tsp.) of molasses
- Peel the carrots, cut into bite-sized chunks, and place into a medium saucepan. Add a splash of water, butter, dill, and molasses (if using).
- Cover and place over medium heat for 10-15 minutes, until carrots reach desired tenderness.
These carrots are great with just about any American meal, particularly with roast meats – chicken, tri-tip, and pork (like this Pan Roasted Pork Tenderloin with a Pan Sauce) are my favorites. I love them next to Pan Grilled Brussels Sprouts, Cauliflower, Roast Japanese Sweet Potatoes and Mashed Caulitatoes. Oh, and these are a perfect Thanksgiving side dish.