Steamed Baby Carrots with Orange-Dill Butter - Yoga Journal

Steamed Baby Carrots with Orange-Dill Butter

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Tossing hot carrots with a touch of butter, dill, and orange juice and zest yields delectable results. Vary the flavors by using lemon or lime in place of the orange and tarragon or cilantro instead of dill. Holiday prep tip: this dish needs to be made just before serving, but if you have the carrots ready to go in the steamer and the butter and seasonings measured into the serving bowl, you can have it on the table in 10 minutes.

  • 2/3-cup servingServings

Ingredients

  • 1 1/4    lb. baby carrots, trimmed (4 cups)
  • 4 tsp. orange juice
  • 1 Tbs. butter, cut into pieces
  • 2 tsp. fresh orange zest
  • 1 tsp. dried dill

Preparation

Place carrots in steamer basket fitted in large pot; steam over simmering water 7 to 9 minutes, or until just tender. Transfer carrots to large bowl, and toss with orange juice, butter, orange zest, and dill; season with salt and pepper, if desired.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 53
  • Carbohydrate Content: 8 g
  • Cholesterol Content: 5 mg
  • Fat Content: 2 g
  • Fiber Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 91 mg
  • Sugar Content: 5 g