Maple Dill Carrots

I made this recipe one day when I needed comfort food and then made it about 10 more times in the next month. Carrots and dill are just a great combination, and carrots lend themselves to sweetness. The maple is well-balanced by the garlic, and I find the combination rather addictive. I’ve tweaked the fine details of this recipe, but it’s really very forgiving, overall. It would make a good, crowd-pleasing side dish for Thanksgiving, and I have to think it might appeal to picky kids (but it has not been field tested on children, because generally people don’t offer their kids up for experimentation).

Maple Dill Carrots

Recipe makes ~3 servings if this is the only vegetable side dish.

• 1 lb. carrots, peeled and sliced (go organic here if you can — they are noticeable sweeter and more carrot-y, which makes a difference in this recipe)
• 1 teaspoon dill
• 1/4 to 1/2 teaspoon garlic powder (adjust according to your audience)
• 1 Tablespoon Earth Balance (or butter or margarine of your choice)
• 1 Tablespoon real maple syrup

Place sliced carrots in a saucepan, with water enough to boil (should basically reach the bottom of the top layer of carrots, but not completely cover them). Add dill and garlic. Bring to a boil and then simmer until carrots are soft, 5-10 minutes.

Drain the carrots — lots of the dill and garlic drain off, but the flavor is boiled in. Add the Earth Balance and maple syrup, and purée. I use a stick blender and do a bit of a half-assed job of it (Denise calls it “rustic”) so that there are some whole carrots and some chunks in the purée. That’s just how I like it. Feel free to purée more or less, as suits your tastes.

Serve hot. Serve often.