In a 10 inch skillet, bring carrots, water, butter, sugar and salt to a boil over medium-high heat. Cover and cook for about three minutes. If you use a different size or type pan, the cooking time may vary a bit, so watch it carefully. I’ve also found that freshly bought carrots seem to give off more liquid, so I add just a touch more water if I’m using carrots that have been in my fridge for a long time.
Uncover and continue to cook until most of the remaining liquid evaporates, about a minute. Sprinkle with pepper and parsley, stir and serve.
For Brown Sugar Glaze: Omit sugar. Once the liquid has evaporated, stir in two tablespoons brown sugar and 1/4 teaspoon dry mustard. Cook till carrots are tender and glazed, about two minutes longer. Substitute chives for the parsley.
Nutrition: Per Serving: 99 Calories; 6g Fat (51.7% calories from fat); 1g Protein; 11g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 361mg Sodium. Exchanges: 2 Vegetable; 1 Fat; 0 Other Carbohydrates.
Keywords: Carrots, Cook's Illustrated, Side, Vegetable Side