Go Back
+ servings

Brown Sugar-Dill Braised Carrots

Servings 6 as a side dish
Prep Time 10 minutes
Cook Time 40 minutes

Ingredients

  • 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

Instructions

  • 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!