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 from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 82
  • Fat: 3g
  • Saturated fat: 1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.0g
  • Protein: 2g
  • Carbohydrate: 13g
  • Fiber: 3g
  • Cholesterol: 6mg
  • Iron: 1mg
  • Sodium: 341mg
  • Calcium: 57mg

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. 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.
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