Baby Carrots with Dill Butter
pound multicolor baby carrots with tops, peeled and trimmed 2 tablespoons butter
1 tablespoon fresh lemon juice 1½ teaspoons chopped fresh dill
¼ teaspoon coarse salt
⅛ teaspoon cracked black pepper
Put carrots in a saucepan with enough water to cover; bring to a boil. Reduce heat and simmer, covered, until tender, about 10 minutes. Drain carrots and return to saucepan. Toss with remaining ingredients until butter is melted.