1 lb. fresh carrots
Dill, finely chopped, to taste
2 tbsp. butter
1/4 c. maple syrup

Pare and slice carrots. Cook in simmering water until tender (7-10 minutes). Heat butter with maple syrup in a medium pan.

Drain carrots well (or glaze won't stick) and then saute in glaze. Add dill just before removing from heat. Stir and serve. Serves 6.