3 tablespoons butter
1 bunch carrots, sliced crosswise
¼ cup chicken stock or water
1 tablespoon vinegar (I used apple cider)
1 tsp sugar or maple syrup
Salt and pepper
1 tablespoon minced dill
Heat butter in skillet on medium. Add carrots, stock, vinegar, sugar, salt and pepper. Simmer covered until just tender, about 5 minutes. Uncover and turn up the heat to reduce the liquid to a sauce. Add dill and mix. Serve.