One-Pot Blackened Carrots with Butter & Dill

 In Gluten Free, Side Dishes, Under 1 Hour, Vegetarian

This recipe was a happy accident, discovered in the very questionable kitchen of a dilapidated apartment I had the misfortune of renting while living in Kansas City. We’ve all been there – broke with a bad landlord and only cheap, delicious side dishes to console us. Anyways. I was cooking dinner for my sister, who craves cooked carrots like a pregnant lady craves pickles, and I decided to throw some baby carrots in a wide pot with some water to boil.

While they boiled, I got completely caught up in making the pasta and was reminded that they were still on the burner when a sweet, smoky aroma reached my nose – almost like tobacco mixed with sugar. I frantically ran to the pot and found that all the water had been boiled away and the poor little carrots were sweating out all their moisture and quite stuck to the bottom of the pan. I panicked and dumped a half cup of water in to loosen them and stirred like mad, completely convinced they were ruined.

Miracle of miracles, the carrots popped neatly off the pan, with a beautiful, charred line down the side. I hesitantly cut into one and tasted it… It was SO GOOD! That extra layer of char added a flavor to the carrots that made your eyes roll back while you quietly repented of all the times you’d scorned vegetables as a kid.

Unsurprisingly this is now my go-to recipe anytime I cook carrots, although I’ve omitted the parts where you panic and think dinner is ruined. Happy cooking!

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One-Pot Blackened Carrots with Butter & Dill

Difficulty: Easy

Yield: 2 Servings
Prep Time: 10 min
Cook Time: 20 min

Ingredients:

  • 1 lb bag Baby Carrots
  • ½ stick (4 Tablespoons) Butter
  • 3 sprigs Fresh Dill or 2 Tablespoons dehydrated dill (use fresh if you can find it!)
  • 1 teaspoon Kosher salt
  • 4-6 Cups Water

Directions:

Spread the carrots in an even layer in the bottom of a large saute pan. The pan should be big enough that all the carrots are touching the bottom, otherwise they won’t blacken!

Pour four cups of water over the carrots and cover with a lid. Turn the heat to high and bring to a boil. When the water is boiling, remove the lid and let the water boil away completely. While the water boils, remove the dill from the stems and give it a rough chop.

When the water is gone, turn your heat down to medium and test the carrots with a fork, they should be tender but not mushy (If they’re too firm, add another one cup of water and boil it away).

Cook the carrots 2 minutes in the dry pan over medium heat. DO NOT STIR the carrots. If the pan starts to smoke, turn your heat down. After 2  minutes, take your pan off the heat and drop in your half stick of butter.

As the butter melts, gently loosen the carrots from the bottom of the pan and turn over. They should have a nice, charred line down the side. Once the butter is melted, stir in your dill and salt, coating all the carrots. Taste and add more dill and salt as needed.

Serve immediately or cover and keep on low heat, stirring occasionally. Enjoy!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Large Cast Iron Skillet
  • Liquid Measurer
  • Wooden Spoon

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

One-Pot Blackened Carrots with Butter & Dill

Difficulty: Easy

Yield: 2 Servings
Prep Time: 10 min
Cook Time: 20 min

Ingredients:

  • 1 lb bag Baby Carrots
  • ½ stick (4 Tablespoons) Butter
  • 3 sprigs Fresh Dill or 2 Tablespoons dehydrated dill (use fresh if you can find it!)
  • 1 teaspoon Kosher salt
  • 4-6 Cups Water

Directions:

Spread the carrots in an even layer in the bottom of a large saute pan. The pan should be big enough that all the carrots are touching the bottom, otherwise they won’t blacken!

Pour four cups of water over the carrots and cover with a lid. Turn the heat to high and bring to a boil. When the water is boiling, remove the lid and let the water boil away completely. While the water boils, remove the dill from the stems and give it a rough chop.

When the water is gone, turn your heat down to medium and test the carrots with a fork, they should be tender but not mushy (If they’re too firm, add another one cup of water and boil it away).

Cook the carrots 2 minutes in the dry pan over medium heat. DO NOT STIR the carrots. If the pan starts to smoke, turn your heat down. After 2  minutes, take your pan off the heat and drop in your half stick of butter.

As the butter melts, gently loosen the carrots from the bottom of the pan and turn over. They should have a nice, charred line down the side. Once the butter is melted, stir in your dill and salt, coating all the carrots. Taste and add more dill and salt as needed.

Serve immediately or cover and keep on low heat, stirring occasionally. Enjoy!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Large Cast Iron Skillet
  • Liquid Measurer
  • Wooden Spoon

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Learn the Lingo & Pro Tips

One-Pot Blackened Carrots with Butter & Dill 2 Servings 1 lb bag Baby Carrots ½ stick (4 Tablespoons) Butter 3 sprigs Fresh Dill or 2 Tablespoons dehydrated dill (use fresh if you can find it!) 1 teaspoon Kosher salt 4-6 Cups Water
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