Carrots with dill

• 2 pounds carrots, julienned (or baby carrots quartered lengthwise)

• 3 tablespoons butter

• 2 tablespoons fresh chopped dill (or dried dill weed)

• Salt and pepper to taste

 In a large non-stick skillet, melt butter. Add carrots and stir until they are well-coated. Add dill, salt and pepper. Cover and reduce heat. Cook for about 15-20 minutes (stirring occasionally) until they are tender.