Quick Cooked Carrots with Butter and Parsley

Serves 3 to 4

Ingredients

* 1 pound medium carrots , peeled, ends trimmed, and sliced on the diagonal 1/4-inch thick or 1 bag baby carrots or sliced carrots

* 2 tablespoons water

* 2 tablespoons unsalted butter

* 1 teaspoon granulated sugar

* 1/2 teaspoon table salt

* Ground black pepper

* 1 tablespoon minced fresh parsley leaves

* A sprinkle dried or a few leaves minced fresh tarragon

Instructions

In 10-inch skillet, bring carrots, water, butter, sugar, and salt to boil over medium-high heat. Cover and cook 3 minutes. Uncover skillet; continue to cook over medium-high heat until remaining water evaporates, about 1 minute. Sauté carrots until tender, 1 to 2 minutes longer. Season to taste with pepper, sprinkle with fresh parsley leaves and tarragon, and serve.