Lemon Dill Carrots

“For the adult taste in you, this is great!This was quick and easy to make. I get so tired of plain veggies.The kids did not care for the seasonings so next time I’ll fix them their own with just the chicken broth.Thanks Dorothy this is another keeper.”

“Just the right taste & color to compliment my scallop dinner. I used fresh dill and lite olive oil. Otherwise did not change a thing.I also served a low cal raw beet & apple salad and new potatoes.MMmm Thanks for another winner Dorothy”

“A nice easy side, with a nice fresh lemon and dill taste.A definate keeper.”

“Excellent! What a great idea -cooking the carrots with lemon instead of adding it afterwards. I couldn’t imagine the celery salt but it fit nicely with the other flavors. I used less because I was out of reduced sodium broth. The 1/4 tsp of pepper sounded like too much for our tastes so I used a few grinds of the mill. I served this with Greek Lemon Chicken with Potatoes #59469 and Asparagus with Fresh Tomato Yogurt Sauce #19396.”

“Very good!I used water and salt instead of the broth (didn’t have any on hand) and dried dill.I’m not the biggest fan of cooked carrots, but both my husband and I were able to eat these, so that must say a lot!We kept them a little crunchy, which was nice.Thanks for the recipe!I often have leftover baby carrots and this will be a good way to use them up.”

“I wasn’t impressed.Not overly flavorful.Also, I didn’t detect much lemon flavor at all and the dill didn’t really jazz it up like I thought it would.I won’t make this again – It wasn’t awful, just not good enough to add to my favorites.I’ll keep looking.”

“Maybe I had a really strong lemon, but this tasted too lemon-y.I made it for a Greek dinner party, and this was the only item left on people’s plates.”

“Nice to have a different way to serve carrots. And both DH and DBIL liked them with dinner tonight so I’ll keep this one and do again. Used fresh dill, didn’t change a thing. “