Buttery Pan-Fried Carrots with Dill
This simple carrot side dish proves that a handful of ingredients can deliver bags of flavour. The carrot slices cook gently in the pan, staying pleasantly tender-crisp while soaking up the aroma of dill and herb salt. As a side for salmon fillet or meat, it always earns its place on the plate. If you fancy a change, swap in parsley and coconut oil, or add courgette and a splash of soy sauce.
Ingredients
- 2-3 carrots, about 300 g, thinly sliced
- 1-2 tsp dill, frozen, or fresh
- 1 tbsp olive oil
- 1 pinch herb salt, or fine sea salt
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 1 Serving |
|---|---|---|
| Calories | 165 kcal | 165 kcal |
| Carbohydrates | 14 g | 14 g |
| Protein | 2 g | 2 g |
| Fat | 11 g | 11 g |
| Fibre | 4 g | 4 g |
| of which sugar | 7 g | 7 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Cut the carrots into thin slices, ideally 3-4 mm thick.
- Heat the olive oil in a lidded frying pan and add the carrot slices.
- Add the frozen dill and a pinch of herb salt, then cook the carrots over medium heat for about 15 minutes, depending on the thickness of the slices. Stir now and then and add a small splash of water if needed so nothing catches.
- Variation 1: Use 1-2 tsp freshly chopped parsley instead of dill, and swap the olive oil for 2 tsp coconut oil.
- Variation 2: Replace some of the carrots with courgette and season the vegetables with a little soy sauce at the end.
- Serve the finished carrots as a side for fish (such as salmon fillet) or meat.
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Nutrition facts per serving (estimate)
| Calories | 165 kcal |
|---|---|
| Carbohydrates | 14 g |
| Protein | 2 g |
| Fat | 11 g |
| Fibre | 4 g |
| of which sugar | 7 g |
Frequently asked questions
Can I make this carrot side dish vegan?
Yes, the basic recipe with olive oil is already vegan. For the soy sauce variation, just make sure you use a vegan soy sauce.
How thick should I slice the carrots?
Slice them as thinly as you can, roughly 3-4 mm. That way they cook through evenly in about 15 minutes and stay pleasantly tender-crisp.
Can I freeze the cooked carrots?
Yes, the cooked carrots freeze well in portions and can be reheated in the pan whenever you need them.
What other variations can I try?
The recipe suggests two options: parsley with coconut oil, or courgette with soy sauce. Both work really well.
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