3 tbsp. butter
3 tbsp. vinegar
2 tbsp. light brown sugar
2 c. peeled carrots
Dill weed

In saucepan, melt butter. Add vinegar and sugar. Cut carrots lengthwise in small strips, about 2 inches long. combine carrots in butter saucepan. Sprinkle liberally with dill weed. Cook 10-15 minutes or until tender and crisp, stirring occasionally. Not necessary to add any water as they will steam in the liquid.