We love carrots almost any way they can be fixed and like to think that they will help to improve our eyesight! Silly rabbit! Alas, some of us in the family still need glasses. Nevertheless, we still eat a lot of carrots because they’re so crunchy and yummy and healthy and readily available year-round. They are also eye-catching, if not eye-improving. This recipe, made with vibrant rainbow-colored carrots braised in butter, brown sugar, dill, and white wine vinegar, not only lends a colorful accent to the meal, but they are delicious with their caramelized edges, crisp-tender centers, and tangy-sweet flavor. These are the perfect accompaniment to our Brown Sugar Crusted Corned Beef!
To achieve the crunchy edges and tender-crisp centers, it’s best to be patient and start early. We cook them in a skillet over low heat for 30 minutes to achieve the nicely browned edges.
Brown Sugar-Dill Braised Carrots
- 10 oz. multi-colored carrots approximately 5 medium-sized carrots
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 1 teaspoon maple syrup
- 1/2 teaspoon dried dill weed or 1 tablespoon fresh dill
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons white wine vinegar
- 1 tablespoon white wine
- Peel carrots and cut into 3 to 4-inch lengths. Cut each piece into quarters, lengthwise.
- Heat butter in a skillet over medium-low heat until bubbly and beginning to turn golden-brown. This should take about 10 minutes.
- Sprinkle brown sugar, dill, salt, and pepper into the butter and stir to integrate. Stir in maple syrup. Add carrots and toss to coat well with the butter-brown sugar mixture. Turn heat to low and add white wine and white wine vinegar.
- Continue to cook over low heat for approximately 30 minutes, turning the carrots occasionally, or until carrot edges take on a caramelized look and the centers are tender, but not mushy. All of the liquid should be evaporated when they are done.Voila! It’s that simple. Enjoy!