Baby Reds & Carrots with Dill

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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
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A great summer picnic side dish! A great summer picnic side dish!
Number of Servings: 8


    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


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.


Number of Servings: 8

Recipe submitted by SparkPeople user COUG_TEACHER.

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