Brown Butter Baby Carrots
- Yield: 4 1x
- 1/2 lbs Baby Carrots
- 4 Tablespoons Unsalted Butter
- 1/4 cup Chopped Dill (fresh or dried)
- Salt to Taste
- Pepper to Taste
- 2 Cups Ice Cubes
Step 1: Bring a large pot of water to a boil and salt it till it taste like the ocean. Boil the baby carrots until fork tender but not falling apart.
Step 2: Create an ice bath and plunge the carrots in to stop the cooking, then drain them well.
Step 3: In a large saute pan melt the butter. Add the carrots and continue cooking until the butter and carrots begin to brown, stirring occasionally.
Step 4: Shut off the heat and stir in the dill, then season to taste with salt and pepper. Serve immediately.