Total Calories: 55
Preheat oven to 350°. Lightly oil or coat with non-stick cooking spray a 1-quart baking dish. Place carrots and green onions in dish. Sprinkle with dill and salt.
In a small bowl, dissolve bouillon granules in boiling water. Add milk and pour over vegetables stir. Place margarine in center. Cover and bake for 40 to 45 minutes or until carrots are crisp-tender and mixture is bubbly.
In a small bowl, stir water and cornstarch until smooth. Stir into vegetable mixture. Cover and bake 10 minutes longer or until vegetables are almost tender and sauce is slightly thickened. Garnish with parsley.
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