Ingredients
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2 tablespoons walnuts, chopped, toasted
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1 teaspoon fresh parsley, chopped
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2 teaspoons lemon zest, grated
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1 tablespoon raisins, finely chopped
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1/2 cup fat-free no-salt-added chicken broth or 1/2 cup vegetable broth
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1 tablespoon fresh lemon juice
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1 teaspoon fresh dill, chopped or 1/2 teaspoon dried dill
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4 cups baby carrots, diagonally sliced
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1/2 teaspoon salt
Instructions
- In a bowl, combine the walnuts, parsley, lemon zest, and raisins. Set aside.
- In a saucepan, combine the broth, lemon juice, and dill and heat over medium-high heat. When the liquid is just beginning to boil, add the carrots. Cover and steam until the carrots are tender-crisp, about 3 minutes. 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. Transfer to a bowl, add the salt and the walnut mixture, and toss to combine. Serve immediately.