Baby Carrots With Lemon & Walnuts

Ingredients

• 2 tablespoons walnuts
• chopped
• toasted
• 1 teaspoon fresh parsley
• chopped
• 2 teaspoons lemon zest
• grated
• 1 tablespoon raisins
• finely chopped
• 12 cup fat-free no-salt-added chicken broth or 12 cup vegetable broth
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh dill
• chopped or 12 teaspoon dried dill
• 4 cups baby carrots
• diagonally sliced
• 12 teaspoon salt

Instructions

1. In a bowl, combine the walnuts, parsley, lemon zest, and raisins.
2. Set aside.
3. In a saucepan, combine the broth, lemon juice, and dill and heat over medium-high heat.
4. When the liquid is just beginning to boil, add the carrots.
5. Cover and steam until the carrots are tender-crisp, about 3 minutes.
6. Uncover the pan and continue to cook, shaking the pan frequently, until the carrots are tender and the broth is nearly evaporated, about 3 minutes longer.
7. Transfer to a bowl, add the salt and the walnut mixture, and toss to combine.
8. Serve immediately.