Dilled Carrots

 

I just bought a huge bag of organic carrots & wanted to create a gluten & dairy free recipe that combined them with the bright herbaceous flavors of dill & lemon to fully bring out their flavor. This recipe for Dilled Carrots turned out to be absolutely delicious, as well as outrageously healthy.

Many people think that carrots are ordinary ho-hum vegetables but when you cook them this way, you will find them anything but boring. When I was growing up I was told to eat my carrots so I would have good eyesight but carrots have so many more health benefits than just great eyesight.

Servings: 4

Ingredients:

• 1 pound (450g) fresh carrots, peeled and sliced into thin rounds
• 2 tablespoons dairy-free butter (use unsalted regular butter if dairy is desired)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup (120ml) gluten-free vegetable broth
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste

Method:

1. Prepare the Carrots:
   • Start by peeling the carrots and then slicing them into thin rounds. You can also cut them into matchsticks if you prefer a different shape. Set them aside.
2. Sauté the Onions and Garlic:
   • In a large skillet or frying pan, melt the butter over medium heat. If you’re making a vegan version, use a dairy-free butter substitute.
   • Add the chopped onion and minced garlic to the melted butter. Sauté for about 2-3 minutes, or until the onions become translucent and fragrant.
3. Cook the Carrots:
   • Add the sliced carrots to the skillet with the sautéed onions and garlic. Stir well to combine.
   • Pour in the gluten-free vegetable broth. This will help cook the carrots and infuse them with flavor. Reduce the heat to medium-low, cover the skillet with a lid, and let the carrots simmer for about 10-12 minutes. Stir occasionally to ensure even cooking.
4. Add Dill and Lemon Juice:
   • Once the carrots are tender but still have a slight crunch, remove the lid from the skillet.
   • Sprinkle the fresh dill over the cooked carrots and drizzle them with fresh lemon juice. Stir to combine, allowing the dill and lemon juice to infuse the carrots with a burst of flavor.
5. Season and Serve:
   • Season the dilled carrots with salt and pepper to taste. Adjust the seasoning according to your preference.
   • Transfer the dilled carrots to a serving dish and garnish with additional fresh dill if desired.
6. Serve Hot:
   • These gluten-free dilled carrots are best served hot as a flavorful side dish. They pair wonderfully with roasted meats, grilled chicken, or even as a vegetarian accompaniment to rice or quinoa dishes.
   • This recipe can be double or tripled depending on how many you are cooking for.