Heat butter and oil over medium heat in a medium size saute pan. Add carrots and thyme. Caramelize slowly. When carrots are nearly caramelized, add brown sugar and toss.

Add beans, turmeric, salt, and pepper. Toss. Cook for 1 minute.

Add dill, honey, and lemon juice. Toss. Serve.

Variations; parsely, basil, lime, spinach, arugula, bay leaf, bell peppers, celery, vinegar, avocado, corn, wine, bourbon, rum, chives, cilantro, clove, mushroom, sage, pesto, paprika, oregano, sweet potatoes, walnut, sherry, balsamic, yellow or red onions, pearl onions, rosemary, olives, leeks, kale, asparagus, mint, chickpeas, chiles,