Dilled Carrots

Serve this quick carrot dish with Crabmeat-Stuffed Flounder.

Yield: 2 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 51
  • Calories from fat: 18%
  • Fat: 1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.3g
  • Carbohydrate: 10g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 200mg
  • Calcium: 0.0mg


  • 1/3 cup canned low-sodium chicken broth, undiluted
  • 1/4 teaspoon sugar
  • 1/8 teaspoon salt
  • 3 medium carrots (about 1/2 pound), scraped and cut into very thin strips
  • 1 teaspoon chopped fresh dillweed
  • 1/2 teaspoon reduced-calorie margarine


  1. Combine first 3 ingredients in a small saucepan; bring to a boil. Add carrot; cover and cook over medium heat 8 minutes or until tender. Drain.
  2. Combine carrot, dillweed, and margarine; toss until margarine melts.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Dilled Carrots Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy