2 1/2 lb. carrots, peeled, halved crosswise and cut lengthwise in 1/2-in.-wide strips
3 Tbsp stick butter
1 Tbsp grated lemon peel
1 Tbsp lemon juice
1/4 cup chopped dill
3/4 tsp salt
1/2 tsp freshly ground pepper
1. Cook carrots in water to cover 25 minutes or until tender; drain in a colander.
2. Melt butter in same pot. Add carrots and remaining ingredients. Toss to mix.
3. To serve: Transfer to a serving dish.