Baby Carrots With Lemon & Walnuts

• 2 tablespoons walnuts, chopped, toasted
• 1 teaspoon fresh parsley, chopped
• 2 teaspoons lemon zest, grated
• 1 tablespoon raisins, finely chopped
• 12 cup fat-free no-salt-added chicken broth or 12 cup vegetable broth
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh dill, chopped or 12 teaspoon dried dill
• 4 cups baby carrots, diagonally sliced
• 12 teaspoon salt

1. In a bowl, combine the walnuts, parsley, lemon zest, and raisins.
2. Set aside.
3. In a saucepan, combine the broth, lemon juice, and dill and heat over medium-high heat.
4. When the liquid is just beginning to boil, add the carrots.
5. Cover and steam until the carrots are tender-crisp, about 3 minutes.
6. Uncover the pan and continue to cook, shaking the pan frequently, until the carrots are tender and the broth is nearly evaporated, about 3 minutes longer.
7. Transfer to a bowl, add the salt and the walnut mixture, and toss to combine.
8. Serve immediately.

walnuts, fresh parsley, lemon zest, raisins, salt, lemon juice, fresh dill, baby carrots, salt

Taken from www.food.com/recipe/baby-carrots-with-lemon-walnuts-411049 (may not work)