Source: journaltimes.com

1 pound carrots, Julienned or thinly sliced
1/2 cup thinly sliced green onions
1/4 cup butter or margarine
1 teaspoon cornstarch
1/2 cup water
1/2 teaspoon chicken bouillon granules
1/2 teaspoon dill weed
1/8 teaspoon pepper
1/4 cup sliced almonds, toasted

In a saucepan, cook carrots in a small amount of water until crisp-tender. Drain. Transfer to a serving bowl and keep warm. In the same pan, saut?onions in butter until tender.

Combine cornstarch and water until smooth; stir into onions. Add bouillon, dill and pepper. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened and bubbly. Stir in almonds. Pour over carrots, stir to coat.