Carrot Coins with Dill Butter



Carrots are one of the healthiest vegetables around. They are high in beta-carotene, have tremendous antioxidant benefits, and a new study shows that they also inhibit the development of cardiovascular diseases. Although this recipe suggests that you boil your carrots, I prefer to steam them to allow for nutrient retention and better flavor. Just a coating with butter and a dash of dill and you have a beautiful, simple side for your fall table. And, yes . . . they are also good for your eyesight!!



  • 2 pounds carrots
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1-1/2 tablespoons chopped fresh dill or flat-leaf parsley

1. Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots.
2. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through.
3. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter.
4. Turn off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

~from FoodNetwork/recipes/


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