Use carrots with tops attached for this dish—it makes for a hearty presentation, giving the impression they were just picked from the garden that morning.

12 medium carrots, with greens attached
3 tbsp. butter
1 tsp. sugar
3⁄4 cup water
Sea salt

1. Trim off all but 2" of green tops of carrots. Put carrots, butter, sugar, water, and salt to taste in a large skillet. Cover and boil over medium-high heat until nearly all liquid evaporates, 8–10 minutes.

2. Uncover and cook, shaking skillet over heat, until carrots are glazed, 1 1⁄2–2 minutes.