Serves 4 to 6
-2 T. (1/4 stick) butter
-1 lb. carrots, peeled, thinly sliced
-1 red bell pepper, finely chopped
-1/4 c. water
-1 T. minced fresh dill
-Salt and pepper
Melt butter in heavy large skillet over medium heat.
Add carrots and sauté until crisp-tender, about 3 minutes.
Add bell pepper and water. Cover and cook until vegetables are tender, 5 minutes.
Season with salt and pepper. Enjoy!