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Wash and peel the carrots and slice them through the thickness into fourths. Cut them lengthwise into 2 to 3-inch pieces.
In a medium skillet, melt the butter over medium to medium-high heat. Add garlic, carrots, salt, and pepper and sautée. Watch the carrots closely and turn them often. Cook for about 10-15 minutes or until carrots become tender and slightly caramelized (see note).
Remove from heat and stir in freshly chopped parsley. Serve carrots warm or at room temperature.