PENZEY’S DILLED CARROTS

2 lbs. baby carrots rinsed
2 qts. water
l/2 tsp. salt
2 tbsps. butter
l tsp. dill weed
l tsp. sugar
Bring2 qts. water to boil over high heat; add salt and carrots. Let water return to boil then cook carrots 5 mins. While carrots are cooking melt butter in large nonstick skillet. Drain and rinse carrots, add to skillet, top with dill weed and sugar, cook over low heat 2 mins stirring to blend. Remove from heat and serve. If bveggies are done a bit before the rest of dinner cover the pan and leave on the lowest heat for up to l0 mins. Stir USE l TABLESPOON BROWN SUGAR INSTEAD OF l TSP.