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  • Ingredients
  • Olive oil
  • 1 small shallot, chopped
  • 1 large garlic clove, minced
  • 3/4 tsp. dill weed, or 1 Tbsp. fresh dill, chopped
  • 1 Tbsp. fresh parsley, chopped
  • 1# package of “baby” carrots
  • 1-1/2 tsp. white wine vinegar

In a medium skillet, pour a bit of olive oil and stir-fry shallot and garlic until soft. Stir in dill weed and parsley. Stir in carrots until they are well coated with the oil and herb mixture. Cover the skillet and cook over medium heat until the carrots are tender, stirring only occasionally. It’s tasty-good if the carrots turn brown along the bottom. Sprinkle with salt, pepper, and a splash of white-wine vinegar before serving. Serves 4 as a side dish.

NOTES: This also works well if you prepare it ahead of time and reheat in the oven until warm. I doubled this recipe and it worked out great, just make sure you use a larger skillet. Herb Garlic Carrots were the hit of our Easter 2022 dinner. As recipes do, this morphed from the awesome Chungah at Damn Delicious. Check it out.