Place the carrots, 1/3 cup water, salt and pepper in a large saute pan and bring to a boil.  Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through.  Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter.  Off the heat, toss with the dill or parsley.  Sprinkle with salt and pepper.