Ingredients
Servings
- 2 pounds carrots, peeled and cut into 1/2- to 1-inch chunks
- 2 tablespoons water
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 teaspoons McCormick® Dill Weed
- 2 teaspoons McCormick® Pure Lemon Extract
- 2 teaspoons French's® Chardonnay Dijon Mustard Squeeze Bottle
- 1 teaspoon white wine vinegar