Who says that cheap eating has to be boring? Not me, that’s for sure! Honey and dill on carrots is one of my favorite combinations by far, so tonight when I was poking around in the fridge, checking out my meager selections, I saw the carrots and was instantly inspired. I quick-marinated some broccoli in store bought Italian dressing that was hiding behind the ketchup, pulled out a pat of butter to come up to room temperature, and dug around until I found a can of cannellini beans (gotta have protein!). Overall, it wasn’t a bad meal by any means, but the carrots were definitely the star of the show. Honestly, though, I think anything that’s smothered in honey butter is going to taste delicious!
Dill carrots and honey butter
- 1 bag baby carrots
- 2 teaspoons fresh or dried dill (I used dried because I had it on hand, but I recommend fresh for the best result!)
- kosher salt and pepper, to taste
- 3 tablespoons butter, room temperature
- 1 tablespoon honey
Toss the carrots in a large saute pan over medium-high heat with a little bit of butter. Salt and pepper them. As they cook, stir them frequently (I like my carrots a little charred on the outside and still crunchy on the inside). Mix together the honey and the rest of the butter until the honey is evenly incorporated. When the carrots are tender on the outside, add in the dill. Plate the carrots and then top with a little bit of the honey butter.
Or more than a little bit…it’s okay, it’s on carrots. Not unhealthy, right? Riiiiight.
The Amateur Professional's Kitchen 