Recipe Name: CANDIED DILL CARROTS
1 Pound baby carrots
1/2 Cup butter
1/2 Cup brown sugar
1 Tblsp dill weed, dried
Clean and scrub carrots. Place in a saucepan of boiling, salted water to cover and cook until tender, about 10 to 25 minutes .
Cut in halves or quarters, if large. Melt butter in a heavy pan and add the brown sugar and dill weed.
Stir until melted, add the cooked carrots and cook slowly until the carrots are well glazed.