Carrots in Beer and Dill

1 lb. carrots, peeled and cut into small sticks

1 tablespoon butter (no substitute)

1/4 teaspoon salt

1 teaspoon sugar

1/2 teaspoon dill weed

1/2 bottle beer

Sauté carrots in the butter until barely brown. Add beer and dill; cook slowly for 15 minutes. Carrots should be crisp/tender

Add salt and sugar and continue to cook for another 3 minutes. Serve hot.