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The perfect holiday vegetable, tender carrots lightly sweetened and tossed with DILL WEED–colorful, too.


  • 2 lbs. baby carrots, rinsed
  • 2 quarts water
  • 1/2 tsp. salt
  • 1/4 Cup butter
  • 1 tsp. DILL WEED
  • 1 TB. brown sugar
 
       

Bring 2 quarts of water to a boil over high heat, add salt and carrots. Let water return to a boil, then cook carrots 5 minutes. While carrots are cooking, melt butter in a large nonstick skillet. Add the brown sugar. Drain and rinse carrots, add to skillet, top with DILL WEED, and cook over low heat 2 minutes, stirring to blend. Remove from heat and serve. If the carrots are done a bit before the rest of dinner, cover the pan and leave on the lowest heat setting for up to 10 minutes, stirring after 5.

Serves: 6-8
Prep. time: 1 minute
Cooking time: 8 minutes

Description
Price
Qty
Dill Weed .7 oz. 1/2 cup jar
$4.55


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