Sauteed Carrots

Ingredients

2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 TBSP sugar
1 1/2 tablespoons chopped fresh dill
Directions
Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter, and sugar,saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill. Sprinkle with salt and pepper and serve.