Baby Carrots with Dill, Butter, and Lemon Recipe Print Page

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Side Dishes

Baby Carrots with Dill, Butter, and Lemon

Prep: 10 minutes; Cook: 10 minutes.

Health NOVEMBER 2004

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

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.

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

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Baby Carrots with Dill, Butter, and Lemon recipe