- 16 ounces baby carrots
- 2 tablespoons margarine, melted
- 1 tablespoon dill, preferably fresh, chopped, but dried will do
- 1⁄4 teaspoon kosher salt
- 1 tablespoon lemon juice
Directions See How It's Made
- Steam carrots in a rice-cooker or steam in a pot with a metal steamer tray below. If no steamer, boil about 10 minutes until just tender.
- Remove from heat. and drain.
- Mix margarine, dill, salt, pepper, lemon. Toss very gently with carrots. Serve immediately.