I’ve never been a carrot lover until recently, so I had to experiment with carrot recipes to find one I truly liked. I make these carrots about once a week at work and customers line up for them. Even people that don’t like carrots will eat these. I’ve got a faithful following for this “easy to make” side dish. My mom’s dogs beg for them and her exotic “talking” birds say “YUM” when given a carrot or two.
These are a perfect side dish for a party or holiday meal and this recipe is a good way to get even a finicky child to eat their carrots.
- 1 pound of carrots, sliced into 1/4″ thick slices, or you can use fresh, whole carrots with the tops trimmed off
- 1/2 cup orange juice (I use store-bought Tropicana, not from concentrate)
- 1/3 cup dark brown sugar
- 2 tbsp unsalted butter, melted
- 1 tbsp dried dill weed