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Baby Carrots with Dill, Butter, and Lemon

Prep time 10 mins
Cook time 10 mins
Yield 6 servings (serving size: about 1/2 cup)
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.

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

Nutrition 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

How to Make It

  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.