- 8 medium carrots, sliced
- 9 dried apricots, sliced
- 1 tablespoon butter or stick margarine
- 1 tablespoon brown sugar
- 1 tablespoon snipped fresh dill
- 1/2 teaspoon fennel seed, crushed
- 1/8 teaspoon ground mustard
- Place carrots and apricots in a saucepan; cover with water. Bring to a boil. Cover and cook for 8 minutes or until carrots are crisp-tender; drain. Add the remaining ingredients; stir until butter is melted.