- 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.