Carrots in Beer and Dill

• 1 lb. carrots, peeled and cut into small sticks
• 1 tablespoon butter (no substitute)
• ¼ teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon dill weed
• ½ bottle beer

Saute carrots in the butter until barely brown. Add beer and dill; cook slowly for 15 minutes. Carrots should be crisp/tender.

Add salt and sugar and continue to cook for another 3 minutes. Serve hot.