1 (12 oz.) pkg. whole baby carrots, trimmed and scraped
1/4 c. water
1 tbsp. plus 1 tsp. unsalted butter, melted
1 packet instant chicken broth and seasoning mix
1/4 to 1/2 tsp. dill weed
2 tbsp. chopped fresh parsley

Preheat oven to 350 degrees. In 1-quart casserole arrange carrots. In small bowl combine remaining ingredients except parsley; pour over carrots and toss well to coat. Cover casserole and bake until carrots are tender, 20 to 30 minutes. Just before serving, toss again and sprinkle with chopped parsley. Makes 4 servings.