Dilled Baby Carrots

Serves 12

6 cups baby carrots (about 11/2 pounds)
2 tablespoons fat-free, less-sodium chicken broth
1 tablespoon chopped fresh dill
2 teaspoons butter
1/2 teaspoon salt
1/4 teaspoon black pepper

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Place carrots in a saucepan; cover with water, and bring to a boil. Cook 8 minutes or until tender; drain. Return carrots to pan; toss with remaining ingredients until butter is melted.

Serving size: 1/2 cup.

Per serving: Calories 27 (29% from fat); Fat 0.9g (sat 0.5g, mono 0.2g, poly 0.2g); Protein 0.5g; Carbohydrate 4.7g; Fiber 1g; Cholesterol 2mg; Iron 0.5mg; Sodium 130mg; Calcium 14mg