Start by washing the baby carrots thoroughly under running water. If you’re using whole carrots instead, peel and cut them into 1/4-inch rounds.
In a large skillet, add 1/3 cup of water and bring it to a simmer over medium heat.
Once the water is simmering, add the sliced carrots to the skillet. Sprinkle with 1 tsp. salt and 1/4 tsp. ground black pepper.
Cover the skillet with a lid and let the carrots steam for about 5-7 minutes, or until they are fork-tender.
Remove the lid and add 2 tbsp. of butter to the skillet. As the butter melts, stir in 2 tbsp. of finely chopped fresh dill.
Continue to sauté the carrots for an additional 2-3 minutes until they are evenly coated with the butter and dill, and slightly caramelized.
Remove the skillet from the heat and transfer the sauted carrots to a serving dish. Enjoy them warm as a delicious side!
