8 carrots (about 1-1/2 lb/750 g)
3/4 cup (175 mL) sodium-reduced chicken stock
1 tsp (5 mL) grated lemon rind
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) chopped fresh oregano or dill
2 tbsp (25 mL) butter
2 tbsp (25 mL) lemon juice

Peel and diagonally slice carrots about 3/4 inch (2 cm) thick.

In saucepan, bring stock, lemon rind, salt and pepper to boil. Add carrots; cover and cook over medium heat until almost tender, about 5 minutes.

Uncover and cook over medium-high heat, stirring often, until almost no liquid remains, about 3 minutes. Remove from heat. Stir in oregano, butter and lemon juice.