There are so many different sides you can have on your Thanksgiving table. In fact I think the whole point of the holiday might sometimes be to see just how many you can fit. Personally the veggies matter for me. Not how perfectly whipped the potatoes are or if the gravy has mushrooms or not. Yes, I think there needs to be a turkey and stuffing, but I like having a variety of veggies. These Beer and Dill Carrots are one of my favorites because it is simple, quick and a unique way to make almost a glazed carrot. It’s just not as sugar heavy as traditional glazed carrots, which is a great plus for feeding kids. Plus, I have a fond memory of bringing it to my first Thanksgiving in Seattle, right after I got married. So even though it is a great everyday recipe it has a Thanksgiving connection for me.
Another benefit is that there’s always beer left over for the chef. Any which way you pour it, the chef will still get some. Unless someone knows of 8 ounce cans of beer…like those mini new Coke cans. Ok back to the carrots…
This recipe comes from one of my mom’s old cookbooks I inherited, Jeff Smith’s Frugal Gourmet. Sadly we do not talk about him anymore, but let me tell you his cookbook is full of good easy recipes. This one is great for week nights too. I have to confess, I’ve even made it with baby carrots split lengthwise when I had nothing else in the fridge. This makes a small amount, four servings. I wanted to pass it on in this format because that way you can make it on a week night as well. However, if you’re cooking for a larger crowd just double it. Make sure to use dried not fresh dill so it can hold up to the slow cooking time.
4 large carrots, peeled (I used a different colors but straight up orange works well too)
1 tablespoon butter
1 cup beer
1 teaspoon dill weed, dried
1/4 teaspoon salt
1 teaspoon sugar
Cut carrots into small sticks (think two-inch french fries). Melt the butter over medium heat and add carrots. Sauté them, uncovered until they are barely browned, like in the photo above. Add the beer and dill and cover. Cook slowly until the carrots are tender, stirring often, for about 15 minutes. Add salt and sugar and continue to cook, uncovered for about 3 minutes more.
- 4 large carrots, peeled
- 1 tablespoon butter
- 1 cup beer
- 1 teaspoon dill weed, dried
- ¼ teaspoon salt
- 1 teaspoon sugar
- Cut carrots into small sticks (think two-inch french fries). Melt the butter over medium heat and add carrots. Sauté them, uncovered until they are barely browned, like in the photo below. Add the beer and dill and cover. Cook slowly until the carrots are tender, stirring often, for about 15 minutes. Add salt and sugar and continue to cook, uncovered for about 3 minutes more.
Any substitutes for the beer? Do you think apple juice would work?
I’ve used chicken broth – just make sure not to add salt. Try the apple juice and let me know if it works. That sounds good too!