1 lb. mini or baby carrots
2 tbls. butter
1 tbls. brown sugar
1 tsp. dill weed
1/2 cup toasted sliced almonds
Salt
Pepper

Cook carrots in salted water until crisp tender. Drain. Add butter, brown sugar and dill weed to carrots. Cook and stir until butter and brown sugar are melted and carrots are coated. Season to taste with salt and pepper. Sprinkle with almonds. Serves 4-6.