Baby Carrots with Dill, Butter, and Lemon

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Toss whole baby carrots with fresh dill, fresh chives, lemon, and butter for an incredible vegetable side dish that makes the most of this nutrient-rich vegetable.
  • Prep Time: Cook Time:
  • Yield: 6 servings (serving size: about 1/2 cup)

Ingredients

  • 2 cups fat-free, less-sodium chicken broth
  • 2 pounds baby carrots, peeled and tops trimmed to 1 inch
  • 1 tablespoon butter
  • 2 teaspoons chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

1. Place broth in a large pot. Arrange carrots in a metal steamer insert or bamboo steamer; place in pot. Cover; bring broth to a boil. Steam carrots for 10 minutes or just until crisp-tender. Transfer carrots to a large bowl. Add remaining ingredients; toss well. Serve immediately.

Nutrition Information

  • Calories per serving: 82
  • Fat per serving: 3g
  • Saturated fat per serving: 1g
  • Monounsaturated fat per serving: 1g
  • Polyunsaturated fat per serving: 0.0g
  • Protein per serving: 2g
  • Carbohydrate per serving: 13g
  • Fiber per serving: 3g
  • Cholesterol per serving: 6mg
  • Iron per serving: 1mg
  • Sodium per serving: 341mg
  • Calcium per serving: 57mg