2 pounds regular or baby carrots 2 T. melted butter 1 tsp. dill weed 1/8 tsp. garlic powder
Peel carrots. Cut regular carrots in half crosswise and lengthwise. In a medium saucepan, cook carrots in boiling salted water 10 minutes or just until tender. Drain. Toss with melted butter, dill weed and garlic powder. Makes 8 servings.
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