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Lemon-Dill Carrots

Yield 6 servings (serving size: 1/2 cup)
When the oven is already packed with other holiday dishes, this stovetop vegetable side saves time and space.

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

Nutrition 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

How to Make It

  1. 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.