1 small package baby carrots

1 t. dried dill weed

2 T. salted butter

dash of salt

In a saucepan, put carrots and cover with water. Cook about 10-12 minutes or until carrots or softened, but still firm. Drain water, but leave carrots in saucepan. Add butter, dill and salt. Stirring gently, continue cooking carrots until butter is melted, about five minutes.

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