Dill Carrots: An Easy Gluten-Free Side Dish for Passover
by
Liz Polay-Wettengel
on behalf of
JewishBoston.com
/
March 19, 2012
- 2 pounds of baby carrots or carrot sticks
- 3 table spoons of olive oil
- 3/4 cup chopped fresh dill
Boil a pot of water. Place carrots in for 5 minutes (par-boil or partially boil).
Heat olive oil over medium heat in a skillet.
Add the carrots.
Stir so they are coated in olive oil and cook for 5-7 minutes.
Add fresh dill, stir.
Serve.
