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Very nice way to prepare carrots, with the added bonus of extra vegetables! I used ordinary carrots, chopped into thick slices. Easy to prepare, cooked away while I was busy with other dishes. I made it to accompany Chef#362755 s Chicken Cutlet Parmesan With Tomato Sauce, for a very good meal. Thanks, MrsJ! made for PAC Fall 2008

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Karen Elizabeth September 23, 2008

I wasn't sure how this would come together, I thought it might have too much of a wine taste. To my surprise it was delcious and MrsJ you are completely right the wine and the sugar come together well to give the carrots a wonderful tatste. I chopped my carrots into thin sticks and I added a little more dill. I serevd them to accompany a stuffed veal loin I was making, they were the perfect side dish and enjoyed by all. Thanks for sharing

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The Flying Chef April 20, 2008
Dilled Carrots