Lemon-Dill Carrots

Oxmoor House
8 servings (serving size: 1/2 cup)


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8 medium carrots, scraped and diagonally sliced
1 teaspoon cornstarch
1 tablespoon lemon juice
1/3 cup water
1 teaspoon margarine
1/2 teaspoon dried dillweed
1/4 teaspoon grated lemon rind
1/8 teaspoon salt


Arrange carrot in a vegetable steamer over boiling water. Cover; steam 2 to 3 minutes or until crisp-tender. Transfer carrot to a serving bowl, and keep warm.

Combine cornstarch and lemon juice in a small saucepan, stirring until smooth. Add water, and cook over medium heat, stirring constantly, until thickened.

Stir in margarine and next 3 ingredients. Cook, stirring constantly, until margarine melts. Pour lemon juice mixture over carrot, and toss gently.

Created date

April 2008

Nutritional Information

Calories 41
Caloriesfromfat 0.0 %
Fat 0.6 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.9 g
Carbohydrate 8.8 g
Fiber 2.6 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 71 mg
Calcium 0.0 mg