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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lemon-Dill Carrots

Source: dLife

This recipe pairs together two great flavors with carrots to create a delightful taste!

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	30.9

Total Carbs	6.3 g

Dietary Fiber	1.7 g

Sugars	2.9 g

Total Fat	0.6 g

Saturated Fat	0.1 g

Unsaturated Fat	0.1 g

Potassium	0.0 mg

Protein	0.6 g

Sodium	83.2 mg

Dietary Exchanges 0.6 Fat, 1.0 Vegetables, 0.0 Fruits,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

8.0
8 each medium carrots 1.0
1 tsp cornstarch 1.0
1 tbsp fresh lemon juice 0.3333
0.3333 cup cold water 1.0
1 tsp margarine 1.0
1 pinch dried dill weed 0.25
0 1/4 tsp grated lemon rind 0.125
0.125 tsp salt

Directions

In a vegetable steamer, place carrots over boiling water and steam, covered, for 2-3 minutes until crisp-tender. Drain vegetables and place in a covered bowl to keep warm.
In a small saucepan add the cornstarch and lemon juice and stir until blended. Add water to the pan and stir continuously on medium heat until mixture congeals.
Add margarine, dill weed, lemon rind and salt to the pan. Stir these ingredients continuously until the margarine melts.
Transfer this glaze to the carrots and toss together.