Easter Carrots

Cooking Time: 10-15    Servings: 4-6

Products needed:

Butter-All Natural Infused Olive Oil


  • half a bag of baby carrots
  • 2 heaping tablespoons of brown sugar
  • 2 tablespoons butter ( Substitute Butter-All Natural Olive Oil)
  • 1 teaspoon dried dill
  • salt and pepper
  • 4 tablespoons white wine
  • chives or green onions


  1. Slice the carrots into thick matchsticks – you want to get 4-6 per carrot.
  2. Boil until just tender.
  3. At the very end, drop in the green from green onions (scallions) or a handful of chives and just cook for a minute to wilt.
  4. Drain.
  5. Make little bundles of the carrots and tie with the chives or green onions (even if you only do a few, this still will look cute).
  6. Melt butter, sugar, dill, salt and pepper, and wine.
  7. Cook for a minute or two until combined and the wine has time to burn off and it thickens slightly.
  8. Add the carrot bundles and gently stir, then serve.