Mom's Carrots

After yesterday's post about sides, I have to mention my mom's carrots. These are so delicious that even a non-veggie eater like Matt will try.

1 lb. carrots regular sliced or baby
2 tablespoons butter
1 tablespoon chopped fresh dill or dry
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with butter and dill. Season with salt and pepper.