Recipe: Diane Morgans Baby Carrots with Dill
Ingredients
- 3 tablespoons unsalted butter
- 1 bunch baby carrots, green tops removed with 1/2 in (12 mm) of the stem intact
- 1/4 cup (60 ml) homemade chicken stock or canned low-sodium chicken broth
- 1 tablespoon sherry vinegar
- 1 teaspoon firmly packed light brown sugar
- 1/2 teaspoon kosher or fine sea salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon chopped fresh dill
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