Lemon-Dill Carrots



4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 9 Minutes

Nutritional Information

Calories 74
Fat 1.3 g
Satfat 0.7 g
Protein 1.7 g
Carbohydrate 15.5 g
Cholesterol 3 mg
Iron 0.7 mg
Sodium 210 mg
Caloriesfromfat 14 %
Fiber 1.5 g
Calcium 40 mg


8 medium carrots, scraped and diagonally sliced
1 teaspoon cornstarch
1 tablespoon lemon juice
1/3 cup water
2 teaspoons light butter
1 teaspoon chopped fresh dill
1/4 teaspoon grated lemon rind
1/4 teaspoon salt


Arrange carrot in a vegetable steamer over boiling water. Cover; steam 2 to 3 minutes or until crisp-tender. Transfer carrot to a serving bowl, and keep warm.

Combine cornstarch and lemon juice in a small saucepan, stirring until smooth. Add water; cook over medium heat, stirring constantly, until thick.

Stir in butter and next 3 ingredients. Cook, stirring constantly, until butter melts.

To serve, pour lemon juice mixture over carrot, and toss gently.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2003
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