INGREDIENTS
-
1 ½ pounds carrots peeled and cut
slightly on the diagonal into ½-
inch slices (about 4 cups sliced) -
3 tablespoons butter
-
3 tablespoons brown sugar
-
1 tablespoon chopped fresh dill or
1 teaspoon dried plus additional
for garnish, if desired -
½ teaspoon salt
-
freshly ground black pepper to
taste
DIRECTIONS
-
Place sliced carrots in a 12-inch skillet and pour in just
enough water to come to the top of the carrots (they should
just barely be covered with water). Bring to a boil over HIGH heat. Reduce heat to LOW, cover, and simmer for
about 6 to 7 minutes or until just fork tender (be careful not to overcook). -
Drain water from the skillet and return it to the heat. Add
the butter and brown sugar and cook, stirring occasionally
until the butter has melted. Add the dill, salt and pepper
and continue to cook, stirring for 2 to 3 minutes, or until the butter sauce has thickened a bit. -
Serve immediately garnished with additional fresh dill, if desired.