Ingredients
Vegetables
- 12 oz carrots, peeled and sliced into angled coins (about 1/4 inch thick or less)
Fat and Oils
- 1 tablespoon olive oil
- 1 tablespoon dairy-free butter
Flavorings
- 1 tablespoon honey
- 1 teaspoon fresh dill, chopped
- Salt to taste
Instructions
- Prepare the Carrots: Peel the carrots and slice them into angled coins approximately 1/4 inch thick or thinner for even cooking and enhanced surface area to absorb flavors.
- Heat the Fat: In a skillet, heat the olive oil and the dairy-free butter over medium heat until melted and shimmering.
- Sauté Carrots: Add the sliced carrots to the skillet and cook, stirring frequently, until they become tender, which should take about 8-10 minutes.
- Glaze the Carrots: Stir in the honey and chopped fresh dill, continuing to cook and stir for 1-2 minutes, allowing the glaze to evenly coat and warm the carrots through.
- Season and Serve: Add salt to taste, give a final stir to blend all flavors, and serve warm as a delightful side dish.
Notes
- For extra flavor, substitute fresh dill with parsley or thyme.
- You can use regular butter instead of dairy-free butter if dairy is not a concern.
- Adjust the amount of honey to make the carrots more or less sweet according to your preference.
- This dish pairs well with roasted meats or vegetarian mains.
- To save time, pre-sliced carrots can be used, but adjust sauté time accordingly.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
