1 lb. young tender carrots
1 1/2 tbsp. butter
1/4 tsp. dill weed
1/4 tsp. salt
dash of pepper
1 tbsp. water

Preheat oven to 375°F. Pare carrots with vegetable peeler or scrub them very well with a vegetable brush. Cut carrots into strips like French fries. Place carrots in the middle of a piece of heavy-duty foil; dot with butter and sprinkle with seasonings and water. Wrap carrots securely in foil and crimp edges.

Bake 45 minutes or until carrots are tender.

Each serving contains: (1/2 cup), 1 vegetable exchange plus 1/2 fat exchange, 50 calories.