This is a recipe I got from watching an episode of the "Frugal Gourmet" a very very long time ago. Anyone remember him?????
1 Tablespoon Butter
2 Tablespoons Fresh Dill
1 - 2 pounds carrots - peeled and cut into strips
1 cup beer
Saute carrotts in butter for 15 minutes - add 1 cup of beer and fresh dill - cover pan and cook for additional 15 minutes or until carrots are fork tender.
The beer gives a wonderful carmelized touch to the carrots.