Baby Carrots with Dill, Lemon and Butter

By abbeysue

Baby Carrots with Dill, Lemon and Butter
  • 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.

Nutritional Facts

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