Heat the oil in a large skillet over medium heat. Add the carrots, and stir to coat them with the oil. Sauté them for about 4 minutes until they begin to get tender.
Meanwhile, in a measuring cup or small bowl, combine the orange juice, lemon juice, honey, and ginger. Pour the mixture over the carrots, bring it to a boil, and allow it to simmer for about 3 minutes.
Cover the carrots, reduce the heat to keep them at a simmer, and steam them for about 5 minutes until they are tender. Sprinkle them liberally with the dill (optional) before serving.
Slow Cooker Directions
Place all ingredients, except the dill in the slow cooker and cook on low for 7 – 8 hours or on high for 4 - 5 hours. Sprinkle them liberally with the dill, if desired, before serving.
Notes
Nutritional Information Per Serving (% based upon daily values): Calories 60, Total Fat: 3g, 4%; Saturated Fat: 0g, 0%; Cholesterol: 0mg, 0%; Sodium: 45mg, 2%; Total Carbohydrate: 10g, 3%; Dietary Fiber: 2g, 8%; Sugar: 6g; Protein: 1gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Make-Ahead, Nut-Free, Side Dish, Slow Cooker, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegetarian, Winter