Baby Carrots with Dill, Butter, and Lemon

Prep: 10 minutes; Cook: 10 minutes.

 Yield: 6 servings (serving size: about 1/2 cup)

 Nutritional 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

Carbohydrates per serving:     13g

Fiber per serving:        3g

Cholesterol per serving:          6mg

Iron per serving:          1mg

Sodium per serving:    341mg

Calcium per serving:   57mgIngredients

 Ingredients

1. 2 cups fat-free, less-sodium chicken broth
2. 2 pounds baby carrots, peeled and tops trimmed to 1 inch
3. 1 tablespoon butter
4. 2 teaspoons chopped fresh dill
5. 1 tablespoon chopped fresh chives
6. 1 tablespoon grated lemon rind
7. 1 tablespoon fresh lemon juice
8. 1/2 teaspoon salt
9. 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.

Source: Health

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