Dilled Carrots

Dilled Carrots
(Family favorite)

Peeled and sliced carrots (or you can use baby carrots. If you have the time though, the whole carrots are worth the effort for the flavor. It doesn’t matter what size the slices are as long as they are fairly even so they cook the same.)
Butter
Brown Sugar
Salt
Dried Dill Weed

Cook carrots in salted water (just to the carrot line, they don’t need to be covered in water like potatoes). Drain very well. Melt butter in a large frying pan and mix in brown sugar and salt (start light with the salt and add more later). Let come to a boil. Add cooked carrots and cook, stirring and turning until glazed. Add dill weed (I like quite a bit) and continue cooking until carrots are very well glazed. Taste to balance the salt and sugar. Easy and soooo good.