Dilled Carrots

The obvious benefit of having a garden is eating from it! Right now the dill is doing great in our garden so I thought I post a quick, healthy side dish that takes advantage of that fresh dill.

Dilled Carrots

• 4 carrots chopped in 1/4 inch slices (I use 2 cups of baby carrots instead)
• 2 bay leaves
• 1 cinnamon stick
• 1/2 teaspoon salt
• 1/4 cup lemon juice
• 2 tablespoons (or more!) of fresh chopped dill
• 4 teaspoons olive oil
• 1 teaspoon sugar
• 1/8 teaspoon cayenne pepper

In a large skillet, combine carrots, bay leaves, cinnamon stick and salt; add water to cover and bring to a boil. Reduce the heat and simmer until tender, about 10 minutes. Drain well; discard the bay and cinnamon stick (throw in the compost pile.)

In a medium bowl, whisk the lemon juice, dill, oil, sugar and cayenne. Add the carrots; toss to coat. Refrigerate, covered, until the flavors are blended, about 1 hour . (I toss mine in to the freezer to take the heat off them in about 10-15 minutes)

Serve at room temperature or cold.

Adapted From Weight Watchers New Complete Cookbook