Carrots with Mustard Seeds & Dill

This tasty side appeared in a recent issue of Real Simple.  I served it with grilled chicken and a salad and both my husband and I liked it very much.

CARROTS WITH MUSTARD SEEDS & DILL

Recipe Notes

I could not find "young or small carrots", so I got a bunch of regular sized carrots and cut each one into at least quarters, which ended up being a good size.

Nutritional Information (per serving - serves 4)

73 calories - 3 g. fat - 1 g. protein - 10 g. carbs - 4 g. fiber

Ingredients

• 1/2 tbsp. unsalted butter (the recipe calls for 1 tbsp, but I used half that)
• 1 lb. young or small carrots, halved lengthwise
• 2 tsp. mustard seeds (I used ground mustard seeds so that the carrots almost had a type of mustard glaze on them after cooking)
• Salt & pepper to taste
• 1 tbsp. red wine vinegar
• 2 tbsp. fresh dill, chopped

Instructions

1.  Melt butter in a large skillet.  Add carrots, mustard seeds, salt, and 3/4 c. water.

2.  Cook, stirring occasionally, until carrots are tender and water has cooked off (15-17 minutes).

3.  Add vinegar and dill.  Toss to combine and serve.