Peppered Carrots and Dill

1. Slice carrots into 2”–3” long pieces. For any carrots on the thicker side, cut (or quarter) in half lengthwise. Point being you want all carrots to have roughly the same size/shape so they cook evenly. If you’d rather just slice all carrots into ½” thick coins, you can do that, too!

2. Melt the fat of your choosing in a large skillet over medium-high heat. Add pepper and let sizzle 30–45 seconds or so, just to bloom the peppercorns, making the most of their spicy aroma. Add carrots and season with salt. Cook, stirring or tossing occasionally, until carrots are just tender but still have a little bite to them, 6–8 minutes.

3. Remove from heat, add dill (plus some reserved carrot tops, if you’ve got) and toss to coat (there should be a lot of dill. If it looks shy on dill, please, add more dill). Transfer carrots to a serving bowl and top with more spriggy dill and a few spriggy carrot tops, if you like.

DO AHEAD: Carrots are best made before serving, but depending on what fat you use, you may want to give them a brief rewarm as some fats can congeal at room temperature.