Today at Eating Plebian, we’re making an easy and elegant side dish: Cider Carrots. This simple recipe takes a vegetable often overlooked as a side dish and transforms it into something special. You’ll only need a few ingredients, including carrots, butter, dill weed, honey, and your favorite cider. We’ll show you how to steam the carrots over a bed of cider to infuse them with flavor. Then, we’ll finish them off with a quick toss of butter, salt, pepper, and a surprise ingredient—honey. This is a quick and easy home cooking recipe perfect for anyone looking for delicious, budget-friendly meals. If you enjoyed this recipe, please hit the like and subscribe buttons to help our content reach more people.
Special Equipment:
Basket Steamer
Ingredients:
- 1 lb of carrots, peeled and cut into french-fry sized sticks
- A 12-ounce can of hard or regular cider
- 2 to 3 tablespoons of butter
- Salt and pepper
- 1/2 teaspoon of dill weed
- 1 tablespoon of honey
Directions:
Cut the carrots into “french fry” shapes, or thick matchsticks.
Pour the can of cider into the pot. The cider should not be high enough to touch the bottom of the steamer basket.
Place the pot on the stove and set the heat to medium to bring the cider to a steam.
Once the liquid begins to steam, place the steamer basket with the cut carrots inside the pot.
Add the dill weed on top of the carrots. The steam will help redistribute it during cooking.
Cover the pot with a tight-fitting lid to keep the steam in.
Steam the carrots for about 10-12 minutes, or until they are soft. Make sure the pot does not run dry.
Once the carrots are cooked, carefully remove the steamer basket from the pot.
Transfer the carrots to a bowl. Add the butter, about 1/4 teaspoon of pepper, and between 1/4 to 1/2 teaspoon of salt.
Pour one tablespoon of honey over the carrots.
Gently toss the carrots to coat them with the seasonings, butter, and honey without breaking them.
Plate the carrots and serve.
Feeds 4.
