Buttery Dill Carrots
- 1 pkg (1 lb/450 g) baby-cut carrots (about 3 cups/750 mL)
- ¼ cup (50 mL) water
- 1 tbsp (15 mL) butter or margarine
- 1 tbsp (15 mL) snipped fresh dill weed or 1 tsp (5 mL) dried dill weed
- ⅛ tsp (0.5 mL) salt
Place the carrots and water in a Large Micro-Cooker®. Microwave on HIGH for 6 minutes or until the carrots are tender-crisp. Drain the carrots.
Add the butter, dill, and salt; toss gently to evenly coat the carrots.
- 6 servings
Nutrients per serving:
Calories 45, Total Fat 2 g, Saturated Fat less than 5 g, Cholesterol 5 mg, Carbohydrate 6 g, Protein less than 1 g, Sodium 95 mg, Fiber 1 g