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Lemon-Dill Steamed  Vegetables Recipe
Lemon-Dill Steamed Vegetables Recipe photo by Taste of Home

Lemon-Dill Steamed Vegetables Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
Originally published as Lemon-Dill Steamed Vegetables in Simple & Delicious November/December 2006, p46

Nutritional 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.

Reviews for Lemon-Dill Steamed Vegetables

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Reviewed Mar. 14, 2009

Delicious, especially the carrots. This is a nice way to include brussels sprouts into a side dish.

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