Ingredients
2-1/2 pounds medium carrots, halved lengthwise and widthwise3 tablespoons butter, melted1 tablespoon snipped fresh dill or 1 teaspoon dill weed1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Place carrots in a greased 15x10x1-in. baking pan. Drizzle with butter and sprinkle with dill, salt and pepper; toss to coat. Bake, uncovered, at 425° for 15-18 minutes or until carrots are tender, stirring once.
