Best Lemon Dill Steamed Vegetables Recipes

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LEMON-DILL STEAMED VEGETABLES



Lemon-Dill Steamed Vegetables image

For a pretty side dish, try this lovely combination of fresh vegetables from Page Alexander of Baldwin City, Kansas. Tossed with a buttery sauce seasoned with lemon and dill, the delicious and nutritious blend cooks in minutes on the stove.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

3/4 pound fresh baby carrots
4 medium new potatoes, quartered
6 fresh brussels sprouts, halved
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dill weed
1/8 teaspoon pepper

Steps:

  • Place the vegetables in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until crisp-tender., In a large serving bowl, combine the butter, lemon juice, salt, dill and pepper. Add the vegetables and toss to coat. Serve immediately.

Nutrition Facts : Calories 158 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 278mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

LEMON-DILL STEAMED VEGETABLES RECIPE



Lemon-Dill Steamed Vegetables Recipe image

For a pretty side dish, try this lovely combination of fresh vegetables from Page Alexander of Baldwin City, Kansas. Tossed with a buttery sauce seasoned with lemon and dill, the delicious and nutritious blend cooks in minutes on the stove.

Provided by @MakeItYours

Number Of Ingredients 8

3/4 pound fresh baby carrots
4 medium new potatoes, quartered
6 fresh brussels sprouts, halved
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dill weed
1/8 teaspoon pepper

Steps:

  • Place the vegetables in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until crisp-tender.
  • In a large serving bowl, combine the butter, lemon juice, salt, dill and pepper. Add the vegetables and toss to coat. Serve immediately.
  • Yield: 6 servings.
  • Originally published as Lemon-Dill Steamed Vegetables in Simple & Delicious
  • November/December 2006, p46
  • Nutritional Facts
  • 4 cup (prepared with reduced-fat butter) equals 158 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 278 mg sodium, 32 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.
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