- 1 bag baby carrots
- 2 tablespoons butter
- 2 tablespoons pure maple syrup
- 1 1/2 tablespoons chopped fresh dill
- 1/2 teaspoon Tanna’s Tuscan Sea Salt, or salt and pepper to taste.
Place carrots in a skillet and barely cover with water. Bring to a boil over medium heat, cover, and simmer until carrots are tender. Pour off any excess water. Stir in butter, maple syrup, dill, and sea salt. Stir to coat carrots and heat glaze, reducing if necessary. Adjust seasonings and serve.
