Peel carrots and chop into 1/2" inch rounds.

Add a layer of water to a large saucepan (about 1/2 cup per 8 carrots). Add butter, salt, and dill.

Bring water to a boil, then cover and reduce to a simmer. Simmer 25-30 minutes. When done, carrots will be tender but NOT mushy, and most liquid will be absorbed.

NOTE: Recipe can also be changed to use baby carrots.