1 (12 oz.) pkg. fresh baby carrots
2 bouillon cubes
1 stick butter
2 tsp. dill weed

Boil carrots in water with dissolved bouillon cubes until tender (about 7 minutes). Drain carrots. Place in a skillet with melted butter. Be sure butter coats all carrots. Sprinkle dill weed over carrots and shake to be sure dill is on all carrots. Place in serving dish and serve immediately. Yield: 6-8 servings.