Delight in the vibrant flavors of tender julienned carrots bathed in a luscious almond butter sauce. Perfectly balanced and quick to prepare, it’s a versatile side dish that complements any meal with its wholesome goodness.

Is it even Easter without some version of carrots on the table? This dish combines the earthy sweetness of carrots with the rich, nutty notes of almond butter, creating a side dish that tantalizes the taste buds.

With just a handful of ingredients and minimal preparation time, you can create an elegant dish that really adds a lot of flavor to plain carrots. The touch of dill adds just the right amount of “zip” to this delicious dish.

I love how easily this dish comes together and what a perfect pairing it makes with my 4-ingredient slow cooker peach-glazed ham! Let’s get cooking friends!

Ingredient List

• 1 pound carrots, julienned. To keep it simple, I buy the store-bought prepared julienned carrots.
• ½ cup thinly sliced green onions.
• ¼ cup butter
• 1 teaspoon cornstarch
• ½ cup water
• ½ teaspoon chicken bouillon granules
• ½ teaspoon dill weed
• 1/8 teaspoon black pepper
• ¼ cup sliced almonds, toasted

How To Make This Recipe

This dish begins with the star of the show…the carrots!

TIP: It’s important to make sure you do NOT overcook the carrots in this dish! While you can use any type of carrot, from baby to sliced, the julienned carrots make it festive and fun. Although they do cook quickly, so be aware.

Place carrots in a large sauce pan, with a small amount of water, about ½ cup, and cook over medium heat, until crisp-tender.

Drain the cooked carrots. Transfer the carrots to a serving bowl and cover with aluminum foil to keep warm while you prepare the almond butter sauce.

Preparing Almond Butter Sauce

Before we begin preparing the butter sauce, let’s talk about “toasted almonds”. You can buy sliced almonds already toasted. However, you can also toast them yourself.

How to Toast Almonds

I like to toast my almonds in a small skillet over medium heat, stirring constantly until they begin to turn light brown, and you can smell the almonds begin to toast. Remove from the skillet and place on a paper plate or in a small bowl.

Back to the Butter Sauce

In the same sauce pan you cooked the carrots in, sauté the onions in butter, over medium heat, until tender.

In a small bowl, combine the cornstarch and water until smooth.

Stir the cornstarch mixture into the butter and green onions.

Add bouillon, dill, and pepper to the butter mixture.

Bring to a boil over medium heat, cook and stir for 1 minute or until it begins to thicken and is bubbly. The mixture thickens slightly thanks to the cornstarch.

Stir in the toasted almonds. I may have tossed in a few extra almonds. Grandma always said “You can never have too many nuts!” Which is good because heaven knows a few family trees are loaded…if ya know what I mean!

Finishing touches

Pour the almond dill butter sauce over the carrots. Lightly toss to coat.

Sprinkle with a few extra toasted almonds if desired.

Honestly, this dish is so easy to make and loaded with so much flavor! You can even add a squeeze of lemon if you’d like an extra added punch of flavor! It would highlight this dish beautifully.

Favorite Vegetable Side Dish Recipes

• Green Beans with Balsamic Glaze and bacon
• Best Ever Loaded Twice Baked Potatoes
• Sautéed Peas, Prosciutto, and Pine Nuts
• Instant Pot Steamed Artichokes
• Best Cheesy Funeral Potatoes
• Honey Roasted Carrots from Allrecipes.com

Julienned Carrots in Almond Butter Sauce recipe is a testament to the beauty of simplicity in cooking. Which is something I truly value! We all love an easy recipe!

Thanks so much for stopping by and visiting with me today! I hope you enjoy this dish at your Easter table and have a wonderful Holiday with those you love!

Happy Nesting!

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