Here's a recipe for carrots with a honey dill glaze mentioned as a side for lemon herb chicken.
Peel and slice some carrots (on the bias, if you want to be all fancy.) Steam them in a pan with an inch or so of water, or roast them in the oven at 400 for half an hour-ish, then put them in a pan on the stovetop.
Add a few tablespoons of butter, the same amount of honey, fresh or dried dill, salt, and pepper, and cook on low for 5-10 minutes. Sprinkle with slivered almonds if you really want to get crazy.