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.
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
How to Make It
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.