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Buttery Dill Carrots


  • 1 pound baby carrots (about 3 cups)
  • 1/4 cup water
  • 1 tablespoon butter or margarine
  • 1 tablespoon snipped fresh dill weed or 1 teaspoon dried dill weed
  • 1/8 teaspoon salt

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  1. Place carrots and water in Large Micro-Cooker®.
  2. Microwave on HIGH for 6 minutes or until carrots are crisp-tender; drain.
  3. Add butter, dill weed and salt; toss gently.
  4. Serve immediately.

Yield: 6 servings

Nutrients per serving: Calories 45, Total Fat 2 g, Saturated Fat less than 5 g, Cholesterol 5 mg, Carbohydrate 6 g, Protein less than 1 g, Sodium 95 mg, Fiber 1 g

Recipe credit: Pampered Chef