Carrots with Dill
Dorothy Pritchett of Wills Point, Texas shares a great way to present sweet, tender carrots. She glazes the colorful coins with margarine and adds dill just before serving for a simple, savory side dish.
Total TimePrep/Total time: 15 min.
- 1 pound carrots, sliced 1/8 inch thick
- 2 tablespoons water
- 4 teaspoons reduced-fat margarine
- 1 to 2 tablespoons snipped fresh dill or 1 to 2 teaspoons dill weed
- Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.
Nutrition Facts1/2 cup: 55 calories, 2g fat (0 saturated fat), 0 cholesterol, 66mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1-1/2 vegetable, 1/2 fat.
Originally published as Carrots with Dill in Quick Cooking November/December 1998
Follow along as we show you how to make these fantastic recipes from our archive.