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Lemon-Dill Steamed Vegetables Recipe

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For a pretty side dish, try this lovely combination of fresh vegetables from Page Alexander of Baldwin City, Kansas. Tossed with a buttery sauce seasoned with lemon and dill, the delicious and nutritious blend cooks in minutes on the stove.

This recipe is:

Healthy

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6 Servings
Prep/Total Time: 20 min.

Ingredients

3/4 pound fresh baby carrots
4 medium new potatoes, quartered
6 fresh brussels sprouts, halved
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dill weed
1/8 teaspoon pepper

Directions

Place the vegetables in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until crisp-tender.
In a large serving bowl, combine the butter, lemon juice, salt, dill and pepper. Add the vegetables and toss to coat. Serve immediately. Yield: 6 servings.

Nutrition Facts: 3/4 cup (prepared with reduced-fat butter) equals 158 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 278 mg sodium, 32 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

Lemon-Dill Steamed Vegetables published in Simple & Delicious November/December 2006, p46

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