1 lb. sm. carrots, pared and cut in 1/2 inch slices
1/2 c. water
2 tbsp. butter
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. dill weed

Combine carrots, water, butter, sugar, salt and dill weed in medium saucepan. Cover. Bring to boil, cook for 15 minutes or until all liquid has evaporated.