Sautéed Rainbow Carrots



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!


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