Baby Reds & Carrots with Dill
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 166.9
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 63.7 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 4.1 g
- Protein: 3.9 g
View full nutritional breakdown of Baby Reds & Carrots with Dill calories by ingredient
Introduction
A great summer picnic side dish! A great summer picnic side dish!Number of Servings: 8
Ingredients
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3 lbs. of baby red potatoes
1 1/2 cups of baby carrots
Dried dill weed - approx 2-4 TB (your tastes will vary)
Light Margarine - approx 3 TB
Directions
Steam baby carrots and boil cut red potatoes. (Some prefer them al dente, while others like theirs more "done." Time will vary with how you prefer your vegetables.)
Put a small amount of margarine and dill weed in the bottom of a bowl (that has a lid). After draining the veggies, but them in the bowl, top with a bit more margarine and dill weed, and SHAKE! You will want to make sure that they are fully covered in herbs and a bit of margarine.
Other herbs can be used, of course, my kids just enjoy the dill weed variety. You (of course) could also use other margarine/butter. I use the light variety.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user COUG_TEACHER.
Put a small amount of margarine and dill weed in the bottom of a bowl (that has a lid). After draining the veggies, but them in the bowl, top with a bit more margarine and dill weed, and SHAKE! You will want to make sure that they are fully covered in herbs and a bit of margarine.
Other herbs can be used, of course, my kids just enjoy the dill weed variety. You (of course) could also use other margarine/butter. I use the light variety.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user COUG_TEACHER.
Member Ratings For This Recipe
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