Cookout

Baby Reds and Carrots with Dill is for Side Dish.

Baby Reds and Carrots with Dill takes 5 minutes to prepare.

Baby Reds and Carrots with Dill takes 20 minutes to cook.

Baby Reds and Carrots with Dill makes 8 servings.

The ingredients for Baby Reds and Carrots with Dill are:

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

Here is how you make Baby Reds and Carrots with Dill:

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: 8Recipe submitted by SparkPeople user COUG_TEACHER.

The nutritional information for Baby Reds and Carrots with Dill is:

• 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

The dietary needs meet for Baby Reds and Carrots with Dill is Vegetarian