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