Lemon-Dill Carrots

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

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Nutritional Information

Amount per serving
  • Calories: 33
  • Calories from fat: 25%
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.7g
  • Carbohydrate: 6.1g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 214mg
  • Calcium: 20mg

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

  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.
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