Baby Carrots with Dill, Butter, and Lemon

Ingredients

• 2 cups fat-free, less-sodium chicken broth
• 2 pounds baby carrots, peeled and tops trimmed to 1 inch
• 1 tablespoon butter
• 2 teaspoons chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1 tablespoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preparation

1. Place broth in a large pot. Arrange carrots in a metal steamer insert or bamboo steamer; place in pot. Cover; bring broth to a boil. Steam carrots for 10 minutes or just until crisp-tender. Transfer carrots to a large bowl. Add remaining ingredients; toss well. Serve immediately.