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Lemon-Dill Steamed Vegetables

 Lemon-Dill Steamed  Vegetables
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.
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
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.