• 2 tablespoons butter
  • 1 pound baby carrots
  • 1/4 cup minced fresh dill
  • Salt and pepper


  1. Melt the butter in a deep skillet with a tight-fitting lid. Add the carrots. Cook over medium to medium-low heat for approximately 35 to 40 minutes. Shake the skillet occasionally during cooking, without the lid.
  2. Remove the lid after 35 to 40 minutes and check to confirm that carrots are tender. Allow any excess moisture to evaporate from the skillet. Toss the carrots with the dill. Salt and pepper to taste.

Recipe Yield: Yield: 12 servings``Serving Size: 1/12 of recipe

Nutritional Information Per Serving:

Calories: 31
Fat: 2 grams
Sodium: 62 milligrams
Cholesterol: 5 milligrams
Protein: 0.7 grams
Carbohydrates: 3 grams

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Diabetic Exchanges

1 Vegetable, 1/2 Fat

Book Title: Diabetes Cookbook for Dummies