DILLED CARROTS

SERVES 4

This recipe is prepared like the Lightly Glazed Baby Carrots. The omission of cinnamon and brown sugar, as well as the addition of dill, gives it a whole different flavor.

INGREDIENTS

2 pounds baby carrots

1-1/12 cups water

Salt and pepper to taste

2 teaspoons sugar

1/2 cup orange juice

2 tablespoons butter

1 tablespoon fresh dill weed (or 2 teaspoons dried)

Place carrots and water in a large skillet. Add salt and pepper to taste. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until tender, about 25 minutes depending on size and age. Remove the lid and add the sugar, orange juice and butter. Add the dill. Cook over high heat until most of the moisture has evaporated and the carrots are lightly glazed. Taste for seasoning.

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