Makes 4 servings
12 medium carrots,
3 tablespoons butter
Big pinch sugar
Fresh snipped chives (optional)
1. Put the carrots, butter, sugar, salt to taste, and ¾ cup water in a large skillet. Cover and boil over medium-high heat until nearly all the liquid has evaporated, 8 to 10 minutes.
2. Uncover and cook for 1 to 2 minutes, gently shaking the skillet over the heat until the carrots are glazed all over.
3. Garnish with chives if desired.