Baby Carrots with Dill, Butter, and Lemon

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)


  • 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


  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