Tiny Carrots with Dill Butter

This is found in the Better Homes and Gardens cook book (my staple). Anyway, my family loves these. They are a great side dish for just about anything. Enjoy.

1 16oz package tiny whole carrots (3 1/2 cups)
2 Tbs butter or margarine (or olive oil if you prefer)
1 Tbs fresh snipped dill or 1/2 tsp dried
1 Tbs lemon juice
1/4 tsp salt
1/8 tsp pepper

Cook carrots, covered, in a small amount of boiling water until crisp tender (usually 15 minutes or so at high altitude). Drain. Stir butter/margarine/oil, lemon juice, salt, and pepper into carrots; toss lightly to coat. Makes 4 servings.