How glazed carrots came to be a family favorite.

Glazed carrots are a family favorite during the holidays. I first made them when I was a teenager, after I discovered an onion dill spice mix from The Pampered Chef. I used to go to those parties all the time and dreamed of becoming a pampered chef consultant when I was old enough. That dream never panned out but my love of cooking stayed strong.

When we ran out of that onion dill mix I was out of The Pampered Chef scene. So I started experimenting with herb blends. The result is this buttery glaze with onion, garlic and dill to coat the al dente carrots.

I’m not kidding when I say these glazed carrots are a holiday favorite. You’ll find it on our table during Thanksgiving, Christmas, Easter, and even birthdays. The whole family loves them and usually doesn’t leave any for leftovers.

Making them is easy

Making the glaze and cooking the carrots is all done in one pan. During the holidays recipes that minimize space are life savers. When the oven is cooking the turkey or ham and the other burners are making mashed potatoes and gravy, one burner and pan can make these glazed carrots.

They’re not fussy either. There is no need to watch over them or stir them constantly. Just melt the butter, add the carrots, stock and other ingredients. then let this bubble away, only stirring occasionally, until the carrots have soften (but are not mushy) and the stock has reduced and become a glaze with the butter and herbs.

Vegan or Vegetarian? No problem!

If you or a loved one are vegan or vegetarian this recipe is easily modified by replacing the butter with high quality olive oil and using vegetable or mushroom stock instead of chicken. For best results I recommend finding a buttery olive oil and not a spicy one because not all olive oils taste the same.

These carrots pair well with mashed potatoes and gluten free stuffing.


Glazed Dill Carrots

Sweet and dilly carrots are a wonderful side dish. 1 pan and 8 ingredients later you've got some tasty carrots to go with dinner.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Cuisine: American


Units Scale
  • 6 med Carrots (Peeled )
  • 6 TBS Butter
  • 1/2 cup Stock (Chicken or Vegetable)
  • 1 1/2 tsp Onion powder
  • 1 1/2 tsp Garlic powder
  • 1 TBS Dill weed
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper


  1. Place a sauté pan onto a medium burner and add the butter.
  2. Cut the carrots to a 1/4 inch thickness.
  3. Once the butter has melted add the carrots and stock. Let this come to a gentle simmer.
  4. Add the onion powder, garlic powder, dill weed, salt and pepper. Stir to combine.
  5. Sauté until the stock has reduced and the carrots have softened, about 10-15 minutes.
  6. Serve while warm.

Keywords: Carrot, dill, Gluten free, Side dish

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Alycia Louise
Alycia has worked in the food industry for over 10 years. She lives in the PNW with her husband and three dogs. Her likes include coffee, rainy days and horror movies.
Articles: 251

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