1/2teaspoondried dill weed or 1 tablespoon fresh dill
1/2teaspoonsalt
1/2teaspoonblack pepper
2tablespoonswhite wine vinegar
1tablespoonwhite wine
Instructions
Peel carrots and cut into 3 to 4-inch lengths. Cut each piece into quarters, lengthwise.
Heat butter in a skillet over medium-low heat until bubbly and beginning to turn golden-brown. This should take about 10 minutes.
Sprinkle brown sugar, dill, salt, and pepper into the butter and stir to integrate. Stir in maple syrup. Add carrots and toss to coat well with the butter-brown sugar mixture. Turn heat to low and add white wine and white wine vinegar.
Continue to cook over low heat for approximately 30 minutes, turning the carrots occasionally, or until carrot edges take on a caramelized look and the centers are tender, but not mushy. All of the liquid should be evaporated when they are done.Voila! It’s that simple. Enjoy!