Lemon Dill Carrots Recipes

Steps:

• Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped dill, lemon zest and 1/2 teaspoon salt. Set aside.
• Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.
• Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Gently toss the warm carrots with the dressing in a large shallow serving dish. Allow the dressing to absorb into the carrots for 5 minutes before serving.

Steps:

• Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.

Steps:

• Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

Steps:

• Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
• Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

Steps:

• Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.
• Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.

Steps:

• Heat the olive oil in a large nonstick frypan over medium high heat.
• Add carrot, and saute for 2 minutes.
• Stir in broth, rind, juice, celery salt and 1/4 teaspoon black pepper.
• Cover, reduce heat to medium low and cook for 10 minutes or until tender, stirring occasionally.
• Remove from heat, stir in dill.

Steps:

• Cook carrot pieces in water to cover for 10 minutes or until tender.
• Drain; return to pan.
• Add remaining ingredients; let butter melt, then toss to coat.

Steps:

• Place carrots in a steamer basket over boiling water.
• Cover saucepan and steam 7-8 minutes or until carrots are tender.
• Transfer carrots to a bowl.
• Toss with remaining ingredients and pepper to taste.

Steps:

• In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Add remaining ingredients. Cook over low heat for 1 to 2 minutes or until hot.

Steps:

• Place the vegetables in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until crisp-tender., In a large serving bowl, combine the butter, lemon juice, salt, dill and pepper. Add the vegetables and toss to coat. Serve immediately.

Steps:

• Place 1 in. of water and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. , Meanwhile, in a small saucepan, melt butter. Add brown sugar, lemon juice and salt; bring to a boil, stirring constantly. Drain carrots; add butter mixture and toss gently. If desired, garnish with lemon zest.

Steps:

• Steam carrots until tender, about 8-10 minutes.
• In a small heavy pot, dissolve cornstarch in chicken broth. Stir in lemon juice. Cook over medium heat, stirring constantly, until sauce thickens and boils. Remove from heat.
• Stir in dill, butter, salt, and pepper. Pour over carrots. Toss and serve.