Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Butter; or margarine |
2 cups | Carrots; thinly sliced |
2 cups | Onions; thinly sliced |
\N \N | Dill weed |
Put butter into a shallow baking pan. Set 6 inches below the broiler and heat to melt butter. Add carrots and onions to melted butter. Toss, then put under broiler and cook for about 15 minutes, (tossing vegetables every 3 to 4 minutes). If carrots and onions begin to look dry, add a bit more margarine to keep them coated as they cook. When carrots are tender-crisp, sprinkle vegetables with fresh or dried dill weed and serve.
Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0 Scanned and Busted by Brenda Adams <adamsfmle@...> Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)