2 pounds carrots, peeled and cut into ¼-inch diagonal slices
2 tablespoons sugar
2 tablespoons butter
Salt and pepper, to taste
1. In a large saucepan, combine the carrots, sugar, butter, a generous pinch of salt and pepper, and water to cover the vegetables by 1 inch. Bring to a boil. Cover the pan, lower the heat, and let the carrots simmer for 10 minutes or until they are cooked through.
2. Remove the lid and let the water bubble steadily until it evaporates from the pan. Shake the carrots near the end of cooking so they glaze evenly. Add salt and pepper to taste.