Lemon-Dilled Vegetables

Robyn Bruce


I came across this recipe about 20 years ago. It's one of my favorites. The dill sauce is so good and just adds that extra "something". I serve the sauce in a little bowl and spoon, and then people can spoon however much they personally would like to have over their vegetables. This is a great recipe to serve any time, but it's kind of impressive, also, to serve to guests or a date night for that special someone. If you're having guests, you can easily double the recipe.


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


  • 6 small
    new potatoes, sliced
  • 3
    carrots, cut into 1/2-inch slices
  • 1 c
    broccoli florets
  • 1 c
    cauliflower florets
  • 1 stick
    butter or margarine
  • 1/4 c
    all-purpose flour
  • 3/4 c
  • 1/4 c
    lemon juice (bottled is fine)
  • 1/2 tsp
    dried dill weed
  • 1/2 tsp

How to Make Lemon-Dilled Vegetables


  1. Steam vegetables or boil in lightly salted water until tender (about 5 minutes).
  2. Place vegetables in a serving bowl.
  3. Melt butter or margarine in heavy saucepan over low heat; whisk in flour, and cook, whisking constantly, about 1 minute.
  4. Gradually add milk and cook over medium heat, whisking constantly until thickened and bubbly.
  5. Remove from heat. Stir in lemon juice, dill weed and salt.
  6. Serve over top of vegetables.

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