Richard's Cinnamon Dill Carrots
|Carrots||6 Large (1 Per Person)|
|Ground cinnamon||1⁄2 Teaspoon|
|Coarsely ground pepper||1⁄2 Teaspoon|
|Chopped dill||1⁄2 Tablespoon|
Peel the carrots and cut them into 2-inch-long batons, uniformly slender.
Boil the carrots until tender but still firm, about 5 minutes.
Pour off the water.
Add the butter to the pan and cook over very low heat for 2-3 minutes.
Stir in the cinnamon, honey, salt, pepper, and dill and serve right away.