Lemon-Dill Carrots

recipe
When the oven is already packed with other holiday dishes, this stovetop vegetable side saves time and space.

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 33
Caloriesfromfat 25 %
Fat 0.9 g
Satfat 0.1 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 0.7 g
Carbohydrate 6.1 g
Fiber 1.8 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 214 mg
Calcium 20 mg

Ingredients

1 teaspoon olive oil
3 cups diagonally sliced carrot
1/4 cup fat-free, less-sodium chicken broth
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon celery salt
1/4 teaspoon black pepper
1 tablespoon minced fresh or 1 teaspoon dried dill

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 2 minutes. Stir in broth and next 4 ingredients (broth through pepper). Cover; reduce heat to medium-low, and cook 10 minutes or until tender, stirring occasionally. Remove from heat; stir in dill.

November 1998
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