I'm always looking for new ways with vegetables and it's probably safe to assume that we're all needing to eat more of them.... This has been a recent favorite that we've been having alongside rice, some protein, and another green vegetable. It's super easy and very delicious! And a change from brown sugar carrots that most people serve. My daughter (who is not a big carrot fan for the last year) really loves them too. The original recipe calls for bagged baby carrots, but I love to use regular carrots in bias cut. Give these carrots a try--you'll wonder why you hadn't thought of eating them like this before.
BABY CARROTS WITH DILL BUTTER
Adapted from www.allrecipes.com
1 (16 ounce) package baby carrots (or about 6-8 medium carrots, sliced)
2 Tbsp. butter or a butter-flavored spread (light is fine)
1 Tbsp. chopped fresh dill (dried dill works great too!--just use slightly less)
1-2 Tbsp. fresh lemon juice
~1/4 tsp. salt
~1/8 tsp. freshly ground black pepper
Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook about 9-10 minutes, or until tender. Remove from heat, and drain.
Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.
Makes about 4-6 side servings.