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Lemon-Dill Carrots

Lemon-Dill Carrots

Oxmoor House JULY 2010

  • Yield: 8 servings (serving size: 1/2 cup)


  • 8 medium carrots, scraped and diagonally sliced
  • 1 teaspoon cornstarch
  • 1 tablespoon lemon juice
  • 1/3 cup water
  • 1 teaspoon margarine
  • 1/2 teaspoon dried dillweed
  • 1/4 teaspoon grated lemon rind
  • 1/8 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, and cook over medium heat, stirring constantly, until thickened.

Stir in margarine and next 3 ingredients. Cook, stirring constantly, until margarine melts. Pour lemon juice mixture over carrot, and toss gently.

Nutritional Information

Amount per serving
  • Calories: 41
  • Calories from fat: 0.0%
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.9g
  • Carbohydrate: 8.8g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 71mg
  • Calcium: 0.0mg

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Lemon-Dill Carrots recipe