Butter and dill are a great combination, especially with this easily prepared dish. I often use baby carrots for convenience, but about 8 carrots could be substituted. Enjoy!

Buttery Dill Carrots

1 lb. baby carrots
1/2 cup water
2 Tbsp. butter
1 t. white sugar
1/2 t. salt
1/2 t. dill weed

In a medium-sized saucepan, add all of your ingredients and bring to a boil; reduce heat. Cover and simmer 20 minutes or more (until carrots are tender), and most of the liquid is absorbed.

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