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.