Dilled Carrots

By deanarrca

Ingredients

• 16 ounces carrot slices, frozen
• 2 bay leaves
• 1 cinnamon stick
• 1/2 teaspoon salt
• 1/4 cup lemon juice
• 1 tablespoon dill weed, (or 2 T. fresh dill)
• 4 teaspoons olive oil
• 1 teaspoon granulated sugar
• 1/8 teaspoon ground red pepper

Preparation

Step 1

1. In large skillet, combine carrots, bay leaves, cinnamon stick and salt; add water to cover and bring to a boil. reduce heat and simmer 5 minutes, or until tender. Drain well; set aside.
2. In medium bowl, whisk together juice, dill, oil, sugar and red pepper. Add cooked carrots; toss to coat. Refrigerate, covered, 1 hour. Serve at room temperature.

Dietary Exchanges: 1 fat, 2 vegetables, 5 optional calories