Melt the butter in a deep skillet with a tight-fitting
lid. Add the carrots. Cook over medium to medium-low heat
for approximately 35 to 40 minutes. Shake the skillet
occasionally during cooking, without the lid.
Remove the lid after 35 to 40 minutes and check to confirm
that carrots are tender. Allow any excess moisture to
evaporate from the skillet. Toss the carrots with the dill.
Salt and pepper to taste.