Baby Carrots with Dill, Butter, and Lemon

Toss whole baby carrots with fresh dill, fresh chives, lemon, and butter for an incredible vegetable side dish that makes the most of this nutrient-rich vegetable.

Yield:

6 servings (serving size: about 1/2 cup)

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 82
Fat 3 g
Satfat 1 g
Monofat 1 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 13 g
Fiber 3 g
Cholesterol 6 mg
Iron 1 mg
Sodium 341 mg
Calcium 57 mg

Ingredients

2 cups fat-free, less-sodium chicken broth
2 pounds baby carrots, peeled and tops trimmed to 1 inch
1 tablespoon butter
2 teaspoons chopped fresh dill
1 tablespoon chopped fresh chives
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

1. Place broth in a large pot. Arrange carrots in a metal steamer insert or bamboo steamer; place in pot. Cover; bring broth to a boil. Steam carrots for 10 minutes or just until crisp-tender. Transfer carrots to a large bowl. Add remaining ingredients; toss well. Serve immediately.

Note:

Martha Condra,

November 2004