Boiled carrots are a bit dull; these are tasty and attractive. The recipe requires about five minutes in the kitchen, and makes two side-portions; the carrots will shrink during cooking.
Peel four or five carrots, top and tail them, and slice them lengthwise to get pieces that are about an inch long and a quarter-of-an-inch thick. Melt the butter in a medium pan over steady heat, and add the wet carrots and a spoonful of water (no more). Add a pinch of sugar and a pinch of salt.
Cook the carrots fairly vigourously, until the water is completely gone and the carrots are tender - a few minutes. Continue heating for another minute or so; the sugar will caramelise, turning the bottom of the pan brown. Add a generous pinch of dill (dried dill is fine). The carrots should be glossy, and speckled with brown caramel. Dish-up, and serve immediately.