1 pound baby carrots
1 tablespoon extra virgin olive oil
2 teaspoons chopped fresh dill
1/4 teaspoon salt
1/8 teaspoon black pepper
Half a fresh lemon
Place carrots in a medium saucepan and cover with water. Bring to a boil over high heat. Reduce the heat to medium and cook for 10 minutes, or until crisp and tender; drain.
Add the olive oil, dill, salt, and pepper and continue to cook for 1 to 2 minutes. Squeeze lemon over the carrots and serve.
Serves 4 to 5
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