from american cancer society

Dilled Carrots

When shopping for carrots, look for firm, smooth, fairly strait and brightly colored roots (the edible part of the carrot).

2 pounds carrots, sliced
1/3 cup fresh parsley, chopped
1/4 cub vegetable or chicken broth
3 tablespoons white wine vinegar
1 tablespoon olive oil
2 teaspoons granulated sugar
3 tablespoons fresh dill, chopped or 1 teaspoon dried dillweed
Salt and pepper to taste

In a saucepan over medium heat, steam carrots until tender-crisp. Drain and place carrots in a large bowl.

Combine parsley, broth, vinegar, olive oil, sugar, dill salt, and pepper in a small bowl and mix well.

Pour mixture over warm carrots. Marinate in refrigerator for several hours. Serves eight.

Approximate per serving:

67 calories; 3 grams fat