6 Carrots, sliced thin (I used 2 purple, 2 orange, 2 white)
1/4 C Butter
1 Large Shallot, minced
3 Cloves Garlic, minced
1/2 tsp. Dried Dill
Salt and Pepper to taste
-In large skillet, over medium heat, melt butter. Cook butter until slightly golden brown.
-Add in all other ingredients, cook about 7 minutes or until soft yet still slightly crunchy. Enjoy warm!