Recipe: Diane Morgans Baby Carrots with Dill

Recipe: Diane Morgan’s Baby Carrots with Dill

Recipe: Diane Morgan’s Baby Carrots with Dill


Serves 4

Details
  • Servings:   4
  • Diet:   Low-Carb, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • american
Ingredients
  • 3 tablespoons unsalted butter
  • 1 bunch baby carrots, green tops removed with 1/2 in (12 mm) of the stem intact
  • 1/4 cup (60 ml) homemade chicken stock or canned low-sodium chicken broth
  • 1 tablespoon sherry vinegar
  • 1 teaspoon firmly packed light brown sugar
  • 1/2 teaspoon kosher or fine sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon chopped fresh dill
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