Buttery Dill Carrots

Name: Buttery Dill Carrots
Yield: 6 servings
Ingredients: 1 pkg (1 lb/450 g) baby-cut carrots (about 3 cups/750 mL); ¼ cup (50 mL) water; 1 tbsp (15 mL) butter or margarine; 1 tbsp (15 mL) snipped fresh dill weed or 1 tsp (5 mL) dried dill weed; &frac18; tsp (0.5 mL) salt

Ingredients

1 pkg (1 lb/450 g) baby-cut carrots (about 3 cups/750 mL)
¼ cup (50 mL) water
1 tbsp (15 mL) butter or margarine
1 tbsp (15 mL) snipped fresh dill weed or 1 tsp (5 mL) dried dill weed
⅛ tsp (0.5 mL) salt

Directions

Place the carrots and water in a Large Micro-Cooker^®. Microwave on HIGH for 6 minutes or until the carrots are tender-crisp. Drain the carrots.
Add the butter, dill, and salt; toss gently to evenly coat the carrots.