Source: dLife

Carrots flavored with lemon, dill, parsley, raisins, and walnuts.

Servings

2 tbsp chopped walnuts , toasted
1 tsp chopped parsley
2 tsp grated lemon rind
1 tbsp Raisins, seedless , finely chopped
0.5 cup fat free reduced sodium chicken broth
1 tbsp fresh lemon juice
1 tsp fresh dill weed , chopped (or 1/2 tsp dried dill weed)
4 cup baby carrots , Sliced diagonally
0.5 tsp salt

1 Mix together the walnuts, parsley, lemon zest, and raisins in a bowl; set aside.
2 In a pot heat the broth, lemon juice, and dill over medium high heat. When it just starts to boil add in the carrots. Cover and cook until carrots are tender yet crisp, about 3 minutes. Remove cover and continue cooking, until carrots are tender and broth has almost been evaporated, shake pan often.
3 Place carrots in a small bowl, add the salt and the walnut mixture from step 1. Mix well and serve.

Figs make a nice replacement for the raisins.