Baby Carrots With Lemon & Walnuts

1. 1

   In a bowl, combine the walnuts, parsley, lemon zest, and raisins.

2. 2

   Set aside.

3. 3

   In a saucepan, combine the broth, lemon juice, and dill and heat over medium-high heat.

4. 4

   When the liquid is just beginning to boil, add the carrots.

5. 5

   Cover and steam until the carrots are tender-crisp, about 3 minutes.

6. 6

   Uncover the pan and continue to cook, shaking the pan frequently, until the carrots are tender and the broth is nearly evaporated, about 3 minutes longer.

7. 7

   Transfer to a bowl, add the salt and the walnut mixture, and toss to combine.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

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