Step 1

Melt the butter in a deep and large non-stick skillet over medium heat. Once melted, add the sugar and stir to dissolve.

Step 2

Next, add the sliced carrots and sauté for 3-4 minutes, stirring regularly. Season with salt and pepper.

Step 3

Cover with the water and bring to a boil. Lower the heat to a simmer and cook uncovered for 25-30 minutes, or until all of the water has evaporated and the carrots are tender. If carrots are not cooked and there is no more water, add 1/4 to 1/2 cup of water and continue cooking.

Step 4

Keep cooking for another 3-4 minutes, stirring regularly, until the carrots get slightly browned edges. Taste and adjust the saltiness to taste.

Step 5

If you are making this dish for the holidays, feel free to stir in an additional teaspoon of butter for more richness and flavor. Top with chopped parsley and serve warm!