Step 1

Bring a large saucepan of water to a boil over high heat. Add a generous pinch of salt and carrots. Return to a simmer and cook until fork tender, 4 to 7 minutes, depending on how chunky the carrots are.

Step 2

Drain the water away and return the pot of carrots to the stovetop. Reduce heat to medium.

Step 3

Add in butter, oil, garlic, pepper and the remaining ½ teaspoon salt. Cook, stirring often until the garlic is lightly golden brown and toasted, 4 to 6 minutes.

Step 4

Remove from heat and stir in dill if using. Serve immediately.