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