Carrots With Mustard Seeds and Dill

carrots-mustard-dill
Photo by Anna Williams
Carrots With Mustard Seeds and Dill 3.6 5 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 73 calories
    • Fat 3 g
    • Sat Fat 2 g
    • Cholesterol 8 mg
    • Sodium 329 mg
    • Protein 1 g
    • Carbohydrate 10 g
    • Sugar 6 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 47 mg

Melt the butter in a large skillet over medium-high heat. Add the carrots, mustard seeds, ½ teaspoon salt, and ¾ cup water. Cook, stirring occasionally, until the carrots are just tender and the water has cooked off, 15 to 17 minutes (adding ¼ cup more water to the pan if necessary).

Add the vinegar and dill; toss to combine.

 

Ingredients

  1. Check 1 tablespoon unsalted butter
  2. Check 1 pound young or small carrots, halved lengthwise
  3. Check 2 teaspoons mustard seeds
  4. Check kosher salt
  5. Check 1 tablespoon red wine vinegar
  6. Check 2 tablespoons fresh dill sprigs, chopped

Directions

  1. Melt the butter in a large skillet over medium-high heat. Add the carrots, mustard seeds, ½ teaspoon salt, and ¾ cup water. Cook, stirring occasionally, until the carrots are just tender and the water has cooked off, 15 to 17 minutes (adding ¼ cup more water to the pan if necessary).
  2. Add the vinegar and dill; toss to combine.