I hope everyone had a great Thanksgiving! We took a little trip to New York City so that our kids could experience the Macy’s Parade in person. This was something I’ve had on my bucket list for a few years and I’m glad we had the opportunity to do it. We did lots of touristy stuff while in the city, but I have to admit I did miss cooking all of the Thanksgiving goodies this year. To make up for it I’ll be cooking up a storm for Christmas Day with ham, deep fried turkey and lots of side dishes and desserts. I’m testing out some new side dish recipes before the big day and this one courtesy of The Barefoot Contessa was easy and delicious so I thought I would share it with you.
2 lbs of carrots, peeled and cut into 1/4 coin slices
1 tsp salt
1/4 tsp freshly ground black pepper
2 T unsalted butter
1 1/2 T chopped fresh dill (or you could use flat-leaf parsley also)
1/3 c water
In a large saute pan combine water, carrots, salt and pepper and bring to a boil. Cover and cook over medium low heat for 7-8 minutes until carrots are tender. Add the butter and saute for another minute until water has evaporated and butter has melted. Toss in the dill and stir to combine. Taste to see if any additional salt and pepper should be added.