This is so easy, it almost shouldn’t count as a recipe. Zero prep; maybe 10 or 15 minutes to cook.
1 bag matchstick-sliced carrots
3 tbsp. margarine or olive oil
1 can beer
1-2 tbsp. dried dill weed
Saute carrots over high heat in your choice of vegetable fat. Add beer, bring to a boil and reduce heat. Stir in dill and let simmer until beer evaporates, stirring occasionally.
Serve with a baked potato and some sauteed mushrooms for a complete meal, or use as a nutrient-heavy side to go with veggie burgers.