Classic Glazed Carrots

Ingredients

• About 1 cup water
• 2 Tbs. unsalted butter
• 1 Tbs. granulated sugar
• 1 tsp. kosher salt; more as needed
• 1-½ Tbs. chopped fresh flat-leaf parsley, chervil, or chives (optional)
• 1-½ lb. carrots (about 8), peeled and trimmed

Cut the carrots in half lengthwise. Holding your knife at a sharp angle, cut the carrot halves into 2-inch lengths to make diamond shapes; try to make all the pieces the same size so they cook evenly. Put the carrots in a 10- to 12-inch sauté pan (they should be almost in a single layer) and add ...

View full recipe at Fine Cooking