3 Ingredient Dilled Carrots (Easiest Side Dish!)
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These 3 Ingredient Dilled Carrots are here to prove that you can actually enjoy eating a vegetable without it feeling like a chore. It’s sweet, savory, and yup, REALLY buttery. And since there’s only three ingredients, you have zero excuses for forgetting to make a side dish.
If you’ve tried my 4 Ingredient Chicken Salad, you know I’m the captain of the “minimal effort, maximum flavor” club. This recipe is basically the veggie equivalent of that, low maintenance and highly rewarding!
🛒 Ingredient Notes
✅ Carrots – Go with whole carrots. They have much better flavor than the watery, pre-cut baby versions.
✅ Butter – TRY NOT TO sub this for margarine. I’m serious. Butter is almost a non-negotiable must here. (Honestly though, if margarine is all you have, g’head and use it. It’s better than nothing. But go out tomorrow and get yourself some butter! You deserve it!)
✅ Dill – Fresh is great for looks and that hint of freshness, but dried works just fine if that’s what you have on hand.
✅ Salt and Pepper – These are FREE staples. If you don’t have them, we have bigger problems to discuss.
How to Choose the Best Carrots at the Store
When you’re at the store, don’t just grab the first bag you see. Look for carrots that are firm and stiff. If they have any “bend” to them, they’re already halfway to the grave. If you’re buying the bagged variety, check for condensation; moisture inside the bag is a one-way ticket to a slimy, sad mess. You want them bone-dry and vibrant. If you can find “rainbow carrots” (the orange, purple, and white mix), grab them. The flavor difference is tiny, but the visual contrast is a total flex that makes a 3-ingredient dish look like a $18 bistro appetizer.
The absolute best move? Hit up your local farmers market. Market carrots are usually pulled from the dirt recently, whereas grocery store carrots have probably been sitting in a warehouse longer. Farmers market carrots are sweeter, crunchier, and often come with those fluffy green tops that make you look like a person who actually enjoys nature. Just make sure they’re firm and bright, not limp and depressing. If they look like they need a nap, leave them there.
👩🍳 How To Make 3 Ingredient Dilled Carrots
- Slice your carrots into whatever shape makes your heart happy.
- Throw them in a pan with just enough water to barely cover them.
- Once they aren’t rock hard (but not mush!), ditch the water.
- Toss in the butter and dill while they’re hot and stir like you mean it.
Eazy’s Pro Tips
- If your carrots taste a little bitter (it happens to the best of them), toss in a tiny pinch of brown sugar. It offsets that bitterness and makes them taste like the word bitter doesn’t even exist.
- Look for carrots that are firm. If they have the greens attached, they should be fluffy and bright, not limp and sad like a bad hairstyle from the 70s.
Serving Dilled Carrots
- These are the perfect sidekick for my 3 Ingredient Brown Sugar Italian Chicken
- Toss them cold into a grain bowl the next day. The leftover dill butter basically doubles as a dressing.
- Sprinkle on some toasted slivered almonds for a crunch that whispers “I’m kinda fancy pants.”
- Pair these with No-Bake Lime Tarts for a spring-themed brunch!
Storage
These will stay good in the fridge for about 3-4 days. They actually reheat surprisingly well, making them a great meal prep move for when you’re thinking about your future self.
Recipe FAQ
You sure can. Fun fact, baby carrots are not actually baby carrots like you think. They are mature, larger carrots that are shaped down into smaller sizes. But guess what, they taste the same, so yet, go ahead and use them. Just test the cooking time because sometimes they’re thinner, so they will take less time to cook through.
Honestly, if you don’t have it, it’s better that you don’t. A lot of the nutrients are in the peel but we often take the peel off because it doesn’t look as pretty. But as long as there’s no blemishes that you care about, there’s no need to.
I’m so glad you’re here and trusting me with your dinner plans, so stop overcomplicating things and just make the carrots already. I hope these buttery carrots bring a little extra joy to your table tonight!
See you next time!
~ Joanne
3 Ingredient Buttery Dilled Carrots
A simple, buttery vegetable side dish featuring tender-crisp carrots tossed with fresh dill. Perfect for busy weeknights or holiday spreads.
Ingredients
- 1 lb Carrots, sliced
- 2 tbsp Butter
- 1 tbsp Fresh dill, chopped (or 1 tsp dried)
- Salt & Pepper to taste
Instructions
- Add sliced carrots to a skillet and barely cover with water.
- Boil, then simmer until tender-crisp (about 8-10 minutes). (Look below for testing cues)
- Drain well.
- Stir in butter, dill, and seasonings until coated.
Notes
- If you're doubling the recipe, use a wider pan rather than a deeper pot so they cook evenly instead of steaming into sadness.
- You don't have to peel the carrots if you don't want to. It's actually better that you don't, nutrient-wise.
- You know the carrots are ready when a fork goes into them easily without breaking apart.
- Feel free to use dry dill over fresh if that's all you have on hand.
- If the carrots are a tad bitter, adding a pinch or two of brown sugar helps negate the bitterness and adds a nice touch of sweetness.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 62Total Fat 4gSaturated Fat 2gUnsaturated Fat 1gCholesterol 10mgSodium 74mgCarbohydrates 6gFiber 2gSugar 3gProtein 1g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.