Put in a pot with chicken broth or water and boil with the lid off.
When the water is just about cooked out, reduce heat to low and allow your carrots to cook slowly (caramelize). Stir frequently so they get a little brown around the edges, but don't allow them to burn.
When the carrots have caramelized, turn off the heat and quickly stir in your dill (and sweetener if using) while the carrots are still very hot. Stir well.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.