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Brown Butter Dill Carrots with Toasted Pecans

Category: Lunch & Dinner
Best for: Side
Serves: 6

Aunt Jayne makes my favourite carrots during holidays. This is a take on her original! The carrots are coated in browned butter and dill, then topped with candied pecans. They might not be quite as good as Aunt Jayne’s, but they make a delicious side dish for any meal!

4 cups

Carrots, peeled and sliced into 1 cm rounds

1 clove

Garlic, minced

3 Tbsp

Fresh dill, chopped

Salt, to taste

Pepper, to taste

1 tsp


1/3 cup

Pecans, chopped

2 tsp

Donia Farms Sea Salted Butter

2 tsp

Brown sugar



  1. Steam your carrots for a few minutes until the just become tender.

  2. Meanwhile, add the butter and garlic to a sauce pan and brown the butter – the butter will be browned when it is a dep golden colour and a few specks form on the bottom of the pan. It will have a nutty aroma.

  3. Remove the saucepan from heat and add in the carrots and fresh dill. Season with salt and pepper to taste.

  4. Transfer the carrots to a baking dish (8 x 8 or 9 x 9 for single recipe of 9 x 13 if doubled!) At this point the carrots can be covered and placed to the fridge for up to 1 day until ready to cook!

  5. Add 2 tsp butter, brown sugar, dash of cinnamon and chopped pecans to the saucepan you used for the carrots. Cook on low/medium heat for about 5 minutes. Transfer to parchment paper and allow them to cool completely.

  6. 30 minutes before you eat, add carrots to an oven and bake at 350 degrees for 30 minutes. Sprinkle with the toasted pecans right before serving.


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