 | | Nutrition Facts | | | Makes 4 servings | | Amount Per Serving | | | Calories | 119.7 | | | Total Carbs | 19.3 g | | | Dietary Fiber | 4.7 g | | | Sugars | 9.4 g | | | Total Fat | 4.2 g | | | Saturated Fat | 0.6 g | | | Unsaturated Fat | 0.5 g | | | Potassium | 8.7 mg | | | Protein | 2.5 g | | | Sodium | 236.6 mg | | Dietary Exchanges
4.17317 Fat, 2.501 Vegetables, 0.00267 Fruits, 0.00528 Milk, | | | | 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. | | Powered by ESHA | |
 Ingredients  Directions - Cut the carrots into halves lengthwise and in half widthwise.
- In a small bowl combine the mayonnaise, sour cream, dill, lemon juice, pepper and milk.
- Blend thoroughly, cover and store in the refrigerator until ready to use.
- Coat the grill with cooking spray and preheat for 5 minutes. Place the carrots widthwise (horizontally) in the grill, cut side up and lightly drizzle with the oil.
- Grill for 5 to 7 minutes or until tender crisp.
- To serve, place carrots in a warmed serving dish and pass the dill sauce as an accompaniment.
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