Baby Carrots with Dill, Lemon and Butter

By abbeysue

Baby Carrots with Dill, Lemon and Butter
photographer: www.health.com
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

Directions
  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.


Nutritional Facts

Servings
1
Calories 82
Fat 3g
Saturated 1g
Monounsaturated 1g
Protein 2g
Carbohydrates 13g
Fiber 3g

carrots vegetables vegetarian gluten free dairy free side side dish anti inflammatory low saturated fat