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