1 lb. carrots, thinly sliced
3 tbsp. butter
1/3 c. water
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. chopped parsley
2 tbsp. snipped dill or 1 tsp. dill weed
2 tsp. lemon juice

Combine carrots, butter, water, salt and pepper in medium sized saucepan. Bring to boiling; lower heat; cover. Simmer until carrots are tender crisp; about 15 minutes. Uncover; continue to cook and evaporated any extra liquid. Sprinkle with remaining ingredients.