Ingredients
1 pound carrots, sliced 1/8 inch thick2 tablespoons water4 teaspoons reduced-fat margarine1 to 2 tablespoons snipped fresh dill or 1 to 2 teaspoons dill weed
Preparation
Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.
