Lemon-Dill Baby Carrots

1. 1

   1) Cook carrots according to package directions, omitting salt. Drain and set aside.

2. 2

   2) Combine juice and cornstarch in a medium saucepan; stir until smooth. Gradually add water; cook over medium heat, stirring constantly, 1 minute or until thickened. Remove from heat; stir in dried dillweed and next 4 ingredients. Add carrots, and toss gently. Transfer to a serving bowl. Garnish with dill sprigs, if desired.

* Per serving · 4 servings · Values may vary.

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