Easy Thanksgiving Side: Maple Dill Carrots

Happy Friday!

I can’t express my level of excitement for this weekend. Workouts, a massage, family time, and lots of experimentation in the kitchen sound fantastic right about now. As I’m planning out the menu that I’ll be cooking for my family next week, I’m getting really excited to test out some different (NEW!) things this weekend. Look for a double-whammy blog post on Monday/Tuesday to make up for the fact that I skipped last week. :o) Seriously though, the last two weeks have been absolutely nuts. I’m ready for the holiday!

These carrots are the perfect combination of sweet and savory (based on a less-healthy Emeril version), and they’re incredibly easy to put together. Last year, I got all of my labor-intensive dishes assembled and in the oven, threw these in a pot on the stove, and had some wine while everything cooked. You hardly even have to stir these; they basically cook themselves. I prefer buying the colorful carrots from Trader Joe’s to up the “pretty” factor, but the recipe will work with any type of carrot you can grab at the local grocery store.

Nutritional Information (per serving)

Calories: 47
Carbs: 8.2
Fat: 1.6
Protein: 0.5

Serves: 14-16
Cook time: 30 minutes

  • 2lbs carrots (I used these)
  • 2T butter
  • 2T coconut sugar
  • 3T agave, honey, or maple syrup
  • 2T chopped fresh dill
  • 1 1/2 cups vegetable broth
  • 1/2 tsp seasoning salt (I used Lawry’s)
  1. Peel and chop your carrots into large chunks (mine were about 1-2 inches thick)
  2. Combine all ingredients in a large pot
  3. Bring to a boil over medium-high (7 out of 10) heat
  4. Cook for 15 minutes, or until broth evaporates into a “glaze” and carrots are tender

That’s it. Easy peasy. If you’ve got a family member or two assisting you in the kitchen, this is probably one of the easiest recipes to have someone help out with. :o) Or, if you’re looking for a no-fuss dish to bring to a pot luck, this is about as no-fuss as it gets (unless, of course, you buy something from the store).

I’ll be honest — with the hustle of the last few weeks (travel, work stuff, etc.), I haven’t been as on point with my eating habits as I usually am. However, that doesn’t mean that I’m going to use my recent leniency as an excuse to go way overboard next Thursday. My strategy? Load as much of my plate up with turkey, these carrots, and green beans before I scoop any stuffing or other calorie-dense foods on my plate. That’s my #1 tip for Thanksgiving or any other holiday/heavy meal: go for the lean protein and vegetables first when you’re in the serving line to save hundreds of calories during your Thanksgiving feast (which, by the way, is typically anywhere from 3000-4500 calories — check out this infographic for the ridiculous details).

Stay tuned for my full Thanksgiving menu, which I’ll be posting early next week!


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