Dilled Baby Carrots

Dilled Baby Carrots


  • 6 cups baby carrots (about 1 1/2 pounds)
  • 2 tablespoons fat-free, less-sodium chicken broth
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


Place carrots in a saucepan; cover with water, and bring to a boil. Cook 8 minutes or until tender; drain. Return carrots to pan; toss with remaining ingredients until butter is melted.

  • Yield: serves 12 (serving size: 1/2 cup)

Nutritional Information

Calories per serving: 27
Caloriesfromfat per serving: 29%
Fat per serving: 0.9g
Saturated fat per serving: 0.5g
Monounsaturated fat per serving: 0.2g
Polyunsaturated fat per serving: 0.2g
Protein per serving: 0.5g
Carbohydrate per serving: 4.7g
Fiber per serving: 1g
Cholesterol per serving: 2mg
Iron per serving: 0.5mg
Sodium per serving: 130mg
Calcium per serving: 14mg