- 1 tablespoon brown sugar
- One-fourth cup beer
- One-fourth teaspoon dried dill
- One-half pound carrots, scrubbed, sliced, and steamed
- Place the brown sugar in the bottom of a heavy saucepan. Allow to melt slowly over medium heat, stirring constantly. Watch carefully until it just begins to caramelize or turn a light brown color. Carefully add the beer to the pan. Stir in the dill and cooked carrots. Stir to coat carrots and heat through.