Source: dLife

Steamed baby carrots tossed with lemon juice, Dijon mustard, and olive oil.

Servings

16 oz baby carrots (about 3 cups)
3 tbsp fresh lemon juice
2 tsp dijon mustard
2 tbsp olive oil
2 tbsp fat free sour cream (or plain yogurt )
2 medium shallots , minced (or 1/3 cup minced red onion )
0.33 cup chopped parsley , flat leaf (or fresh chervil )
1 pinch black pepper , freshly ground (to taste)
1 pinch salt (optional)

1 Cook the carrots in a pot of boiling water until carrots are just barely tender, about 4 to 5 minutes.
2 Drain the carrots. Set aside.
3 In a small cup, whisk the lemon juice and Dijon mustard. While whisking, slowly add the olive oil.
4 Add the sour cream and stir in the shallots and parsley (or chervil). Add salt and pepper, if desired.
5 Drizzle the mixture over the warm carrots and toss to coat evenly.
6 Move to a serving dish and serve at once.